Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Slow-Roasted Salmon with Cherry Tomatoes and Couscous
Photo by Peden + Munk


  • ½ cup plain yogurt
  • 2 cups cherry tomatoes
  • 2 tablespoons flat-leaf parsley
  • 4 tablespoons olive oil
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh chives
  • ½ bunch thyme sprigs
  • + 13 more ingredients
    • Kosher salt
    • 1 cup plain Greek yogurt
    • Kosher salt
    • ½ bunch dill fronds
    • 1 3-pound piece center-cut skin-on salmon fillet, preferably wild king
    • 3 tablespoons fresh dill
    • 8 ounces small cherry tomatoes on the vine (optional)
    • 2 cups Israeli couscous
    • Za'atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, is available at specialty foods stores, Middle Eastern markets, and
    • 1 tablespoon unsalted butter
    • Kosher salt
    • 6 tablespoons olive oil
    • 2 tablespoons za'atar (optional)

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. 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 sid...

View full recipe at Epicurious


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