Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Ingredients

• 2 cups cherry tomatoes halved
• 8 ounces cherry tomatoes 
• 0.5 bunch optional: dill 
• 2 tablespoons flat parsley chopped
• 2 tablespoons chives fresh chopped
• 3 tablespoons optional: dill fresh chopped
• 2 cups regular couscous 
• 8 servings kosher salt 
• 1 tablespoon lemon zest finely grated
• 4 tablespoons olive oil divided
• 1 cup greek yogurt plain
• 0.5 cup yogurt plain
• 3 pound salmon fillet wild
• 0.5 bunch thyme sprigs 
• 1 tablespoon butter unsalted
• 2 tablespoons za'atar 

Equipment

• bowl
• frying pan
• oven
• knife
• pot
• roasting pan

Directions

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.
2. Preheat oven to 325°F.
3. 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.
4. Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using.
5. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
6. Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
7. Bring a medium pot of lightly salted water to a boil.
8. Add couscous and cook until tender, about 7 minutes.
9. 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.
10. Use a large spoon or fork to serve salmon, leaving skin in pan.
11. Serve with yogurt sauce and couscous.