Slow-Roasted Salmon with Cherry Tomatoes and Couscous
A luxurious dish featuring tender slow-roasted salmon served with herb-infused Israeli couscous and cherry tomatoes, accompanied by a creamy yogurt-dill sauce. Perfect for an elegant dinner that's both healthy and flavorful.
Ingredients
- •1 cup plain Greek yogurt
- •½ cup plain yogurt
- •3 tablespoons chopped fresh dill
- •2 tablespoons chopped fresh chives
- •1 tablespoon finely grated lemon zest
- •1 teaspoon Kosher salt
- •6 tablespoons olive oil
- •½ bunch dill fronds
- •½ bunch thyme sprigs
- •3 pounds salmon fillet
- •1 teaspoon Kosher salt
- •8 ounces cherry tomatoes on the vine
- •2 cups cherry tomatoes
- •4 tablespoons olive oil
- •2 tablespoons chopped flat-leaf parsley
- •2 tablespoons zaatar
- •2 cups Israeli couscous
- •1 tablespoon unsalted butter
- •Ingredient info
- •description
- •herbs
- •sesame seeds
- •store info
- •store type
- •website
Cooking Instructions
- 1.
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.
10 min
- 2.
Preheat oven to 325°F. Pour 4 tablespoons 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 tablespoons 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.
30 min
- 3.
Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
5 min
- 4.
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 tablespoon oil. Season to taste with salt. Gently fold tomatoes into couscous.
15 min
- 5.
Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
5 min
