Slow-Roasted Salmon with Cherry Tomatoes and Couscous
- 1 cup plain Greek yogurt
- 1/2 cup plain yogurt
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 tablespoon finely grated lemon zest
- Kosher salt
- 6 tablespoons olive oil, divided
- 1/2 bunch dill fronds
- 1/2 bunch thyme sprigs
- 1 3-pound piece center-cut skin-on salmon fillet, preferably wild king, pin bones removed
- Kosher salt
- 8 ounces small cherry tomatoes on the vine (optional)
- 2 cups cherry tomatoes, halved
- 4 tablespoons olive oil, divided
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons za'atar (optional)
- Kosher salt
- 2 cups Israeli couscous
- 1 tablespoon unsalted butter
- Produce
- Cherry tomatoes (2 cups)
- Cherry tomatoes on the vine, small (8 ounces)
- Chives, fresh (2 tablespoons)
- Dill, fresh (3 tablespoons)
- Dill fronds (1/2 bunch)
- Flat-leaf parsley (2 tablespoons)
- Lemon, zest (1 tablespoon)
- Thyme, sprigs (1/2 bunch)
- Za'atar (2 tablespoons)
- Seafood
- Salmon, center-cut skin-on fillet (1 3-pound piece)
- Cooking & Baking
- Kosher salt (3)
- Olive oil (10 tablespoons)
- Pasta & Grains
- Israeli couscous (2 cups)
- Dairy
- Butter, unsalted (1 tablespoon)
- Greek yogurt, plain (1 cup)
- Yogurt, plain (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published May 28, 2012 (8 months ago).
86 people saved this recipe.
