Slow-Roasted Salmon with Cherry Tomatoes and Couscous
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- kosher salt
- 1 tablespoon unsalted butter
- 1 cup plain greek yogurt
- 1/2 cup plain yogurt
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon finely grated lemon zest
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 cups israeli couscous
- 2 cups cherry tomatoes, halved
- 4 tablespoons olive oil, divided
- 6 tablespoons olive oil, divided
PreparationFor yogurt sauce: 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. For salmon: 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. For tomatoes and couscous: Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside. 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. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
PreparationFor yogurt sauce: 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. For salmon: 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. For tomatoes and couscous: Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside. 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. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
