Slow-Roasted Salmon with Cherry Tomatoes & Couscous

Servings: 6-8

Ingredients:

Yogurt Sauce 

• 1 c. plain Greek yogurt
• 1/2 c. plain yogurt
• 3 tbsp. fresh dill, chopped
• 2 tbsp. fresh chives, chopped 
• 1 tbsp. finely grated lemon zest 
• Kosher salt

Salmon 

• 6 tbsp. olive oil, divided
• 1/2 bunch dill fronds
• 1/2 bunch thyme sprigs
• 1 piece (or 3 lbs.) salmon fillet, center cut, skin on, preferably wild king 
• kosher salt
• 8 oz. small cherry tomatoes on the vine (optional) 

Tomatoes & Couscous

• 2 c. cherry tomatoes, halved
• 4 tbsp. olive oil, divided
• 2 tbsp. flat leaf parsley, chopped
• 2 tbsp. garam masala (optional)
• kosher salt
• 2 c. Israeli couscous
• 1 tbsp. unsalted butter

Preparation: 

Yogurt Sauce: 

1.  Mix first 5 ingredients in a medium bowl until well combined, season with salt (Can be made 3 days in advance -- cover and chill)

Salmon: 

1. Preheat oven to 325 degrees, pour 4 tbsp. olive oil in roasting pan, make a bed of herbs in bottom of pan and top with salmon (skin side down)
2. Drizzle salmon with remaining 2 tbsp. olive oil and season with salt, and top with tomatoes (if you chose to use them) 
3. Bake until salmon is just cooked through center, a small knife will slide easily through (25-30 min)

Tomatoes & Couscous: 

1. Toss tomatoes with 3 tbsp. oil, parsley, and garam masala in a bowl, season with salt and set aside
2. Bring medium pot of lightly salted water to boil, add couscous and cook until tender (about 7 minutes)
3. Drain couscous and transfer to large bowl, stir in butter and remaining 1 tbsp. oil
4. Gently fold tomatoes into couscous
5. Use a large spoon or fork to serve salmon, leaving skin in pan
6. Serve with yogurt sauce and couscous