Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Ingredients for Slow-Roasted Salmon with Cherry Tomatoes and Couscous

• 240ml plain Greek yoghurt

• 1/2 cup plain yoghurt

• 3 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh chives

• 1 tablespoon finely grated lemon zest

• Kosher salt

• 90ml olive oil, divided

• 1/2 bunch dill fronds

• 1/2 bunch thyme sprigs

• 450g piece centre-cut skin-on salmon fillet, preferably wild king, pin bones removed

• Kosher salt

• 230g small cherry tomatoes on the vine (optional)

• 475ml cherry tomatoes, halved

• 4 tablespoons olive oil, divided

• 2 tablespoons chopped flat-leaf parsley

• 2 tablespoons za'atar (optional)

• Kosher salt

• 450g 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.

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 163°C. Pour 60ml 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. Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the centre (a small knife will slide easily through flesh), 25-30 minutes.

Toss tomatoes with 3 tablespoons 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. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 tablespoon oil. Season to taste with salt. Gently fold tomatoes into couscous.

Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yoghurt sauce and couscous.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.