Slow-Roasted Salmon with Cherry Tomatoes and Couscous

tomato roast high fiber dinner salmon summer healthy couscous bon appétit sugar conscious pescatarian peanut free soy free no sugar added diabetes-friendly

Jeff Cerciello

Makes 6 to 8 servings

Source

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

Kosher salt

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)

Kosher salt

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.

Method

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.

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.

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.