Za'atar-Spiced Salmon

with Mediterranean Couscous & Greek Yogurt

35 MIN

4 Servings

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From the Test Kitchen

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.
16 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

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Carb Conscious

Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
½ cup Yellow Couscous
1 bunch Kale
2 cloves Garlic
2 oz Dried Medjool Dates
2 oz Sliced Roasted Red Peppers
½ cup Plain Nonfat Greek Yogurt
⅓ cup Salsa Verde
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

step-by-step

instructions

Cook Along

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.

2 Cook the couscous:

In a medium pot, combine the couscous, chopped dates, and 1 cup of water; season with salt 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; taste, then season with salt and pepper if desired. 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 and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the chopped kale; season with salt and pepper. 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 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. Taste, then season with salt and pepper if desired. 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 salt, 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.

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 and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the cooked fish over the finished couscous. Top the fish with the seasoned yogurt. Enjoy!