Slow-Roasted Salmon with Cherry Tomatoes and Couscous

By Dixie8686

Recipes & Menus | recipes

Slow-Roasted Salmon with Cherry Tomatoes and Couscous
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 good at room temperature or served cold at your next picnic.

6–8 servings

Recipe by Jeff Cerciello

Photograph by Peden & Munk

June 2012

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

Details

Servings 6
Adapted from prod.bonappetit.com

Preparation

Step 1

Preparation

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.

Salmon

Preheat oven to 325°. Pour 4 Tbsp. 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 Tbsp. 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.

Tomatoes and Couscous

Toss tomatoes with 3 Tbsp. 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 Tbsp. 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.

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