Mediterranean Salmon

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• cooking oil
  2 tbsp
• dill
  1 oz
• french couscous
  1 oz
• green beans
  1 oz
• lemon
  1 unit
• paper towels
• salmon
  2 oz
• salt
• sour cream
  1 tbsp
• veggie stock concentrate
  1 unit
• za'atar spice
  1 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan
• small bowl

1. 

   1

   Preheat oven to 450 degrees. Wash and dry all produce. In a small pot , combine veggie stock concentrate with ¾ cup water (1½ cups for 4 servings); bring to a boil. Pick fronds from dill ; finely chop until you have 1 TBSP (2 TBSP for 4). Save remaining dill for garnish. Zest lemon ; cut into wedges. Pat salmon dry with paper towels and season with salt and black pepper .

   veggie stock concentrate: 1 unit, dill: 1 oz, lemon: 1 unit, salmon: 1 oz, paper towels, salt, black pepper
2. 

   2

   Toss green beans on a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast until browned and tender, ⏱️ 10 minutes to 12 minutes.

   green beans: 1 oz, cooking oil: 2 tbsp
3. 

   3

   Once stock mixture is boiling, stir in french couscous and a big pinch of salt. Cover pot and remove from heat. Let stand until step 5. Heat a large drizzle of oil in a large pan over medium high heat. Add salmon to pan skin sides down. Cook until skin is crispy, ⏱️ 5 minutes to 7 minutes. Flip and cook until fish is opaque and cooked through, ⏱️ 1 minutes to 2 minutes more.

   french couscous: 1 oz, salmon: 1 oz
4. 

   4

   While salmon cooks, in a small bowl , combine sour cream , chopped dill, half the lemon zest, and a squeeze or two of lemon juice. Season with salt and black pepper .

   sour cream: 1 tbsp, salt, black pepper
5. 

   5

   Fluff couscous with a fork; stir in butter and season with salt and pepper. Stir in remaining lemon zest and ½ tsp za'atar spice (1 tsp for 4). (You’ll use more za'atar spice for serving.)

   butter: 2 tbsp, za'atar spice: 1 tbsp
6. 

   6

   Divide couscous and green beans between plates. Top couscous with salmon. Drizzle salmon with sauce; sprinkle with a pinch of remaining za'atar spice and reserved dill to taste. Serve with remaining lemon wedges on the side.