Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Name: Slow-Roasted Salmon with Cherry Tomatoes and Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters cherry tomatoes, halved; 227 grams cherry tomatoes on the vine (optional); 1 bunches dill fronds; 2 Tbsps chopped flat-leaf parsley; 2 Tbsps chopped fresh chives; 3 Tbsps chopped fresh dill; 473 milliliters Israeli couscous; 8 servings Kosher salt; 1 Tbsp finely grated lemon zest; 4 Tbsps olive oil, divided; 237 milliliters plain Greek yogurt; 118 milliliters plain yogurt; 1 kilograms center-cut skin-on salmon fillet, preferably wild king, pin bones removed; 1 bunches thyme sprigs; 1 Tbsp unsalted butter; 2 Tbsps zaatar (optional)

Slow-Roasted Salmon with Cherry Tomatoes and Couscous is a pescatarian main course. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 517 calories, 43g of protein, and 20g of fat. Head to the store and pick up dill, center-cut skin-on salmon fillet, dill fronds, and a few other things to make it today. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

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Salt

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Bowl

Preheat oven to 325°F.

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Oven

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.

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Salmon

Herbs

Cooking Oil

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Roasting Pan

Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using.

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Tomato

Salmon

Salt

Cooking Oil

Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.

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Salmon

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Oven

Knife

Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.

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Tomato

Parsley

Zaatar

Salt

Cooking Oil

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Bowl

Bring a medium pot of lightly salted water to a boil.

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Water

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Pot

Add couscous and cook until tender, about 7 minutes.

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Couscous

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.

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Couscous

Tomato

Butter

Salt

Cooking Oil

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Bowl

Use a large spoon or fork to serve salmon, leaving skin in pan.

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Salmon

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Frying Pan

Serve with yogurt sauce and couscous.

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Couscous

Yogurt

Sauce

Equipment

Ingredients

Servings:

473milliliters

cherry tomatoes, halved 227grams

cherry tomatoes on the vine (optional)1bunches

dill fronds 2Tbsps

chopped flat-leaf parsley 2Tbsps

chopped fresh chives 3Tbsps

chopped fresh dill 473milliliters

Israeli couscous 8servings

Kosher salt 1Tbsp

finely grated lemon zest 4Tbsps

olive oil, divided 237milliliters

plain Greek yogurt 118milliliters

plain yogurt 1kilograms

center-cut skin-on salmon fillet, preferably wild king, pin bones removed 1bunches

thyme sprigs 1Tbsp

unsalted butter 2Tbsps

za'atar (optional)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.