Slow-Roasted Salmon With Cherry Tomatoes And Couscous Recipe

Name: Slow-Roasted Salmon With Cherry Tomatoes And Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD:
2
Preheat oven to 325u00b0F. 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.
3
Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
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.
5
Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup plain Greek yogurt, 1/2 cup plain yogurt, 3 tablespoons chopped fresh dill, 2 tablespoons chopped fresh chives, and more.

Yes, Slow-Roasted Salmon With Cherry Tomatoes And Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Roasted Salmon With Cherry Tomatoes And Couscous

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