Wash and dry all produce. Trim and thinly slice scallions, keeping greens and whites separate. Halve tomato, then cut into ½-inch pieces.

Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in 1 cup water and stock concentrate, then bring to a boil. Lower heat slightly and let simmer until al dente, 7-9 minutes. Cover pot and set aside.

Rinse salmon and pat dry with paper towels. Season all over with salt, pepper, and Italian Seasoning. Heat 1 TBSP butter and 1 TBSP olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add salmon and cook, skin sides down, until crisp, 3-4 minutes. Flip and cook on other side until opaque, about 3 minutes more.

Meanwhile, using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core. Zest lemon, then cut in half; cut one half into two wedges. In a medium bowl, combine scallion greens, tomato, and zucchini ribbons. Add a large drizzle of olive oil and juice from lemon half. Season with salt and pepper and toss to combine.

Fluff couscous with a fork, then stir in scallion whites. Set aside ¼ tsp lemon zest; add remaining zest to couscous. Season with salt and pepper. Divide couscous between bowls or plates.

Top couscous with salmon. Spoon veggies over. In a small bowl, combine reserved lemon zest, sour cream, salt, and pepper; add a splash or two of water, as needed, to give mixture a loose drizzling consistency. Drizzle crema over everything. Serve with lemon wedges on the side for squeezing over.