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: 6
Cuisine: Global
Ingredients: 473 milliliters cherry tomatoes, halved; 1 bunches dill fronds; 2 Tbsps chopped flat-leaf parsley; 2 Tbsps chopped fresh chives; 3 Tbsps chopped fresh dill; 473 milliliters Israeli couscous; 6 servings Kosher salt; 1 Tbsp finely grated lemon zest; 4 Tbsps olive oil, divided; 6 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

Slow-Roasted Salmon with Cherry Tomatoes and Couscous might be just the main course you are searching for. This recipe serves 6. One serving contains 802 calories, 57g of protein, and 41g of fat. It is a good option if you're following a pescatarian diet. If you have butter, lemon zest, olive oil, and a few other ingredients on hand, you can make it. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert.

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.Preheat oven to 32

Ingredients you will need

Salt

Equipment you will use

Bowl

Oven

Pour 4 Tbsp. 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.

Ingredients you will need

Salmon

Herbs

Cooking Oil

Equipment you will use

Roasting Pan

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

Ingredients you will need

Tomato

Salmon

Salt

Cooking Oil

Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 2530 minutes. Toss tomatoes with 3 Tbsp. oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.Bring a medium pot of lightly salted water to a boil.

Ingredients you will need

Tomato

Parsley

Zaatar

Salmon

Water

Salt

Cooking Oil

Equipment you will use

Oven

Knife

Bowl

Pot

Add couscous and cook until tender, about 7 minutes.

Ingredients you will need

Couscous

Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 Tbsp. oil. Season to taste with salt. Gently fold tomatoes into couscous

Ingredients you will need

Couscous

Tomato

Butter

Salt

Cooking Oil

Equipment you will use

Bowl

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

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Serve with yogurt sauce and couscous.

Ingredients you will need

Couscous

Yogurt

Sauce

Equipment

Ingredients

Servings:

473milliliters

cherry tomatoes, halved 1bunches

dill fronds 2Tbsps

chopped flat-leaf parsley 2Tbsps

chopped fresh chives 3Tbsps

chopped fresh dill 473milliliters

Israeli couscous 6servings

Kosher salt 1Tbsp

finely grated lemon zest 4Tbsps

olive oil, divided 6Tbsps

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

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.