Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning (1 tsp for 4); cook, stirring occasionally, until lightly toasted, 2-3 minutes.

Add ¾ cup water (1½ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6-8 minutes.

Drain any excess liquid if necessary. Keep covered until ready to serve.

While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Season with salt and pepper.

Turn off heat; transfer to a plate. Wipe out pan.

Pat salmon* dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper.

Heat a large drizzle of oil in pan used for zucchini over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5-7 minutes.

Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; remove from pan and set aside.

While salmon cooks, zest and quarter lemon. Dice Halve grape tomatoes.

In a small bowl, combine sour cream, ¼ tsp lemon zest (½ tsp for 4 servings), salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff couscous with a fork; stir in zucchini, tomato, scallion greens, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Divide couscous between bowls or plates; top with salmon. Drizzle everything with crema. Serve with remaining lemon wedges on the side.