Slow-Roasted Salmon with Cherry Tomatoes and Couscous

By norsegal8

Za'atar, a middle-eastern spice blend that includes sumac, herbs and sesame seeds, is available at specialty food stores, Middle Eastern gourmet stores and igourmet.com.

Ingredients

• YOGURT SAUCE:
• 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
• SALMON:
• 6 tablespoons olive oil, divided
• 1/2 bunch dill fronds
• 1/2 bunch thyme sprigs
• 1 3-pound piece Center-cut, skin-on salmon filet, pin bones removed
• kosher salt
• 8 oz. small cherry tomatoes on the vine
• TOMATOES AND COUSCOUS:
• 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 couscous
• 1 tablespoon unsalted butter

Preparation

Step 1

YOGURT SAUCE:
Mix the frist 5 ingredients in a medium bowl until well combined. Season with salt. (Can be made 3 days ahead) Cover and chill.

SALMON:
Preheat the oven to 325 degrees. Pour 4 tablespoons of oil in a roasting pan just large enough to fit the salmon. Make a bed of the herbs in the bottom of the pan; top with salmon; skin side down. Drizzle salmon with the remaining 2 tablespoons of 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) 25-30 minutes.

TOMATOES AND COUSCOUS:
Toss the 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 the couscous and cook until tender, about 7 minutes. Drain the couscous, transfer to a large bowl. Stir in the butter and remaining 1 tablespoon oil. Season to taste with salt. Gently fold the tomatoes into the couscous.

Use a large spoon or fork to serve the salmon, leaving the skin in the pan. Serve with yogurt sauce and couscous.