Name: Slow-Roasted Salmon with Cherry Tomatoes and Couscous
Yield: Makes 6 to 8 servings
Ingredients: 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; Ingredient info: 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.

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Slow-Roasted Salmon with Cherry Tomatoes and CouscousPeden + Munk

Slowly roast a trimmed, center-cut piece of salmon over a bed of herbs to infuse the flesh with fresh flavor; then bring it to the table in the pan so guests can help themselves. This dish is also good at room temperature or served cold at your next picnic.

Recipe notes

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