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Slow-Roasted Salmon with Cherry Tomatoes and Cousc Recipe

   
 

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     Slow-Roasted Salmon with Cherry Tomatoes and Cousc

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8

Ingredients
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 Read Mor
Kosher salt 8 ounces small cherry tomatoes on the vine (optional)
 

Instructions
Yogurt Sauce 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 Yogurt Sauce Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD-
Tomatoes and Couscous 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 Tomatoes and Couscous Toss tomatoes with 3 Tbsp. 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 Tbsp. oil. Season to taste with salt. Gently fold tomatoes into couscous
Salmon Preheat oven to 325°. Pour 4 Tbsp. 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 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes.
nutritional information 7 servings, 1 serving contains- Calories (kcal) 710 Fat (g) 35 Saturated Fat (g) 7 Cholesterol (mg) 115 Carbohydrates (g) 48 Dietary Fiber (g) 4 Total Sugars (g) 6 Protein (g) 49 Sodium (mg) 330


Originally Submitted
3/23/2013





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