Halve orange. Juice one half. Peel the other half and cut into bite-sized pieces.

Trim and slice cucumber into thin rounds.

Stem mint and tear leaves.

Pat salmon dry and season flesh side with za’atar, 1/4 tsp. salt, and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin-side down, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner. Add orange juice and 1 Tbsp. salted butter and flip until butter melts and salmon is coated.

While salmon cooks, continue recipe.

Combine couscous, seasoned salt, and lemon garlic butter in a microwave-safe bowl and cover with a damp paper towel.

Microwave covered until heated through, 2-3 minutes.

Carefully remove from microwave.

In a mixing bowl, combine lemon juice, creme fraiche, half the mint (reserve remaining for garnish), and a pinch of salt and pepper. If crema is too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping couscous with salmon, orange pieces, cucumbers, pistachios, and feta. Garnish dish with remaining mint and top salmon with crema. Bon appétit!