Step 1

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato.

Step 2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous; cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in ¾ cup water (1½ cups for and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6-8 minutes. Drain any excess liquid, if necessary. Cover pot and set aside.

Step 3

While couscous cooks, pat salmon dry with paper towels. Season all over with Italian Seasoning, salt, and pepper. Heat 1 TBSP butter and 1 TBSP olive oil in a large, preferably nonstick, pan over medium-high heat. Add salmon skin sides down and cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.

Step 4

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

Step 5

In a small bowl, combine sour cream, ¼ tsp lemon zest (½ tsp for 4 servings), salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Fluff couscous with a fork; stir in scallion whites and remaining lemon zest. Season with salt and pepper.

Step 6

Divide couscous between bowls or plates; top with salmon and salad. Drizzle crema over everything. Serve with remaining lemon wedges on the side.