Salmon With Sautéed Tomatoes

By hicksofmarvin

Ingredients

• 1 cup couscous
• 2 pints grape tomatoes
• kosher salt and black pepper
• 2 tablespoons olive oil
• 1/4 cup dill, chopped
• 4 6-ounce skinless salmon fillets

Details

Adapted from img4-3.realsimple.timeinc.net

Preparation

Step 1

Cook the couscous according to the package directions.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tomatoes with ¼ teaspoon kosher salt until soft, 4 to 6 minutes. Fold in dill; transfer to a plate.
Season the salmon with ½ teaspoon each salt and pepper. Cook in the remaining oil in the skillet until opaque throughout, 4 to 6 minutes per side. Serve with the tomatoes and couscous.