• Pat salmon* dry and season with salt and pepper. Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes, then 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. • Drizzle 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 (11/2 cups for 4); 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. • Drizzle oil in hot pan used for salmon. Add shallot and asparagus. Cook, stirring, until tender, 2-3 minutes. Season with salt and pepper if desired. TIP: If there’s still oil in pan from salmon, feel free to skip the drizzle!

• Meanwhile, chop half the dill (all for 4). In a small bowl, combine chopped dill and crème fraîche. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Drizzle dilly crème fraîche over salmon and serve with couscous and asparagus. Salmon is fully cooked when internal temperature reaches 145°.