Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Ingredients

• ½ bunch dill fronds
• ½ bunch thyme sprigs
• 1 3-pound piece center-cut skin-on salmon fillet, preferably wild king
• Kosher salt
• 1 cup plain Greek yogurt
• ½ cup plain yogurt
• 3 tablespoons fresh dill
• + 13 more ingredients
• • 2 tablespoons fresh chives
  • 1 tablespoon finely grated lemon zest
  • Kosher salt
  • 6 tablespoons olive oil
  • 8 ounces small cherry tomatoes on the vine (optional)
  • 2 cups cherry tomatoes
  • 4 tablespoons olive oil
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons za'atar (optional)
  • Kosher salt
  • 2 cups Israeli couscous
  • 1 tablespoon unsalted butter
  • 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.

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