Step 1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl. Cover and bring to a boil over high heat. While the water comes to a boil, trim green beans. Roughly chop dill. Zest, then juice half the lemon. Cut remaining lemon into wedges.

Step 2

Toss green beans and tomatoes with 1 tsp oil (dbl for 4 ppl) and half the garlic puree on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until veggies are tender-crisp, 8-10 min.

Step 3

While veggies roast, add couscous to the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. When couscous is done, reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and return couscous to the same pot, off heat.

Step 4

While couscous cooks, pat salmon dry with paper towels. Sprinkle lemon zest over top, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**

Step 5

Add reserved pasta water, remaining garlic puree, half the dill (all for 4 ppl), 1 tbsp lemon juice and 1/2 tbsp butter (dbl both for 4 ppl) to couscous. Season with salt and pepper, then stir to combine.

Step 6

Divide couscous, salmon and roasted veggies between plates. Squeeze over a lemon wedge, if desired.