• Pat salmon* dry with paper towels and season with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes. • Flip and cook until cooked through, 1-2 minutes more. • Turn off heat; transfer to a plate.

• While salmon cooks, wash and dry produce. Peel and mince or grate garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. • Add couscous and 3⁄4 cup water (1 1⁄2 cups for 4 servings); bring to a boil, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. TIP: Drain any excess liquid if necessary. • Stir in stock concentrate, 1 TBSP butter (2 TBSP for 4), salt, and pepper. Keep covered off heat until ready to serve.

• Halve, peel, and thinly slice shallot. Trim bottom ends from asparagus; cut stalks into 1-inch pieces. • Heat a drizzle of oil in pan used for salmon over medium-low heat. (TIP: If there’s still oil in pan from salmon, feel free to skip the drizzle!) Add shallot and asparagus. Cook, stirring, until tender, 2-3 minutes. Season with salt and pepper if desired.

• Meanwhile, pick and chop half the fronds from dill (all for 4 servings). In a small bowl, combine chopped dill and crème fraîche. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Divide couscous, salmon, and asparagus between plates. Drizzle dilly crème fraîche over salmon. Serve. ***Fish is fully cooked when internal temperature reaches 145°.***