Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil

Ingredients

• ½ cup Kalamata or other brine-cured black olives
• ½ teaspoon salt
• 1 teaspoon olive oil
• 6 6-oz pieces wild salmon fillet with skin (preferably center cut)
• 12 fresh oregano leaves
• 3 tablespoons fresh oregano leaves
• 2 teaspoons fresh lemon zest
• + 13 more ingredients
• • ¹/₃ cup extra-virgin olive oil
  • ½ teaspoon black pepper
  • 10 fresh basil leaves
  • 2 garlic cloves
  • ¾ teaspoon salt
  • 6 plum tomatoes
  • 1 ¼ teaspoons sugar
  • ¼ teaspoon salt
  • 1 cup water
  • 1 ¾ cups reduced-sodium chicken broth
  • 2 ¼ cups pearl (Israeli) couscous
  • 2 teaspoons olive oil
  • 2 tablespoons fresh lemon juice

Put oven rack in middle position and preheat oven to 250°F. Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, st...

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