Home > Slow-Roasted Salmon with Cherry Tomatoes & Couscous
By Tara Blake, Marketing Communications Officer

Servings: 6-8


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


  • 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



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)


  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


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