Slow-Roasted Salmon with Cherry Tomatoes and Couscous

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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 a picnic.

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.

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  • 6

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 fillet, preferably wild king, pin bones removed
  • Kosher salt
  • 8 ounces small cherry tomatoes on the vine (optional)
  • 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 Israeli couscous
  • 1 tablespoon unsalted butter

Preparation

Step 1

For 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.

For salmon:
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.

For tomatoes and couscous:
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.



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