• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato.

• 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. • Pour in 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. Cover pot and set aside.

• Meanwhile, pat salmon* dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper. • Heat 1 TBSP butter and 1 TBSP olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add salmon skin sides down; cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside. • GRILLING ALTERNATIVE: Brush salmon all over with a drizzle of oil (or mayonnaise if you have some—this will help prevent sticking and also add moisture). Season with remaining Italian Seasoning, salt, and pepper. Line grill grates or grill pan with foil; heat over medium. Place salmon on foil, skin sides down. Grill until skin is crispy, then flip and cook until fish is opaque and flakes easily with a fork (we suggest 5-6 minutes per side, but grills can vary).

• While salmon cooks, using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Zest and quarter lemon. • In a medium bowl, combine scallion greens, tomato, and zucchini ribbons. Add a large drizzle of olive oil and juice from half the lemon. Season generously with salt and pepper. Toss to combine.

• 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 remaining lemon zest. Season with salt and pepper.

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