Slow-Roasted Salmon with Cherry Tomatoes and Couscous Recipe
Slowly roast a trimmed, center-cut piece of salmon over a bed of herbs to infuse the flesh with fresh flavor; then bring it to the table in the pan so guests can help themselves. This dish is also...
Keywords
- couscous
- yogurt
- salmon
- dill
- cherry tomato
- main
- dinner
- roast
- bon appétit
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
Ingredients
- 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
- 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, preferably wild king, pin bones removed
- 8 ounces small cherry tomatoes on the vine (optional)
- 2 cups cherry tomatoes, halved
- 4 tablespoons olive oil, divided
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons za'atar (optional)
- 2 cups Israeli couscous
- 1 tablespoon unsalted butter
- Ingredient info: Za'atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, is available at specialty foods stores, Middle Eastern markets, and igourmet.com.
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