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Za'atar-Spiced Salmon with Mediterranean Couscous and Greek Yogurt

Za'atar-Spiced Salmon with Mediterranean Couscous and Greek Yogurt
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Summary

The bold flavor of herbs star two ways in this dish: the rich earthiness of thyme and oregano in za’atar (a classic Middle Eastern seasoning blend) lends vibrancy to flaky salmon, while our parsley-based salsa verde deliciously brings together the bed of tender couscous and kale beneath. It’s all perfectly finished by a dollop of tangy yogurt.

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  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1/4 recipe
Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes Seafood
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 recipe
  • Amount per serving Calories 640

  • Total Fat 37g
    • Saturated Fat 7g
    • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 620mg
  • Total Carbohydrate 41g
    • Dietary Fiber 7g
    • Total Sugars 16g
    • Added Sugars 0g
  • Protein 37g
  • Potassium 1310mg
Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes Seafood
Ingredients

Ingredients

  • kale
    1 bunch (about 12 oz)
  • pitted dried dates
    2 oz
  • garlic
    2 clove
  • roasted red peppers
    2 oz
  • couscous
    1/2 cup
  • water (divided use)
    1 1/2 cup
  • olive oil (divided use)
    1 tbsp plus 5 tsp
  • salsa verde
    1/3 cup
  • skin-on salmon fillets (divided into 4 (5-oz) filets)
    20 oz
  • za'atar seasoning
    1 tbsp
  • Plain Nonfat Greek yogurt
    1/2 cup

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Directions

Directions

  1. Prepare the ingredients: Wash and dry the kale; separate the leaves from the stems. Discard the stems and roughly chop the leaves. Pit and roughly chop the dates. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.

    <b>Prepare the ingredients: </b>Wash and dry the kale; separate the leaves from the stems. Discard the stems and roughly chop the leaves. Pit and roughly chop the dates. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.

  2. Cook the couscous: In a medium pot, combine the couscous, chopped dates, and 1 cup of water; season with salt (optional) and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with 2 teaspoons of olive oil. Cover to keep warm.

    <b>Cook the couscous: </b>In a medium pot, combine the couscous, chopped dates, and 1 cup of water; season with salt (optional) and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with 2 teaspoons of olive oil. Cover to keep warm.

  3. Cook & dress the kale: Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt (optional) and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the chopped kale. Cook, stirring frequently, 3 to 4 minutes, or until the kale is slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Season with salt (optional) and pepper. Cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a large bowl. Stir in the salsa verde and chopped peppers. Cover with foil to keep warm. Wipe out the pan.

    <b>Cook & dress the kale: </b>Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt (optional) and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the chopped kale. Cook, stirring frequently, 3 to 4 minutes, or until the kale is slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Season with salt (optional) and pepper. Cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a large bowl. Stir in the salsa verde and chopped peppers. Cover with foil to keep warm. Wipe out the pan.

  4. Cook the fish: Pat the fish dry with paper towels. Season on both sides with pepper, and enough of the za’atar to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until browned and cooked through.** Turn off the heat.
    **An instant-read thermometer should register 145°F.

    <b>Cook the fish: </b>Pat the fish dry with paper towels. Season on both sides with pepper, and enough of the za’atar to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until browned and cooked through.** Turn off the heat. <br><i>**An instant-read thermometer should register 145°F.</i>

  5. Finish the couscous & serve your dish: Meanwhile, to the bowl of dressed kale, add the cooked couscous. Drizzle with 1 teaspoon of olive oil and season with salt (optional) and pepper. Stir to combine. Season the yogurt with salt and pepper. Serve the cooked fish over the finished couscous. Top the fish with the seasoned yogurt. Enjoy!

    <b>Finish the couscous & serve your dish: </b>Meanwhile, to the bowl of dressed kale, add the cooked couscous. Drizzle with 1 teaspoon of olive oil and season with salt (optional) and pepper. Stir to combine. Season the yogurt with salt and pepper. Serve the cooked fish over the finished couscous. Top the fish with the seasoned yogurt. Enjoy!
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