Salmon Slow Roasted with Cherry Tomatoes and Couscous
Slow Roasted Salmon with Cherry Tomatoes and Couscous
Ingredients:
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1/2 cup plain yogurt
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 tablespoon finely grated lemon zest
- Kosher salt
Salmon
- 6 tablespoons olive oil, divided
- 1/2 bunch dill fronds
- 1/2 bunch thyme sprigs
- 1 3-pound piece center-cut skin-on salmon fillet
- Kosher salt
- 8 ounces small cherry tomatoes on the vine (optional)
Tomatoes and Couscous
- 2 cups cherry tomatoes, halved
- 4 tablespoons olive oil, divided
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons za'atar (optional)
- Kosher salt
- 2 cups Israeli couscous
- 1 tablespoon unsalted butter
Preparation:
Yogurt Sauce
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Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.
Salmon
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Preheat oven to 325°. Remove pin bones from salmon. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
Tomatoes and Couscous
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Toss tomatoes with 3 Tbsp. oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
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Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 Tbsp. oil. Season to taste with salt. Gently fold tomatoes into couscous
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Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.