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Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Jeff Cerciello
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

piece Salmon, center-cut skin-on fillet

2 cups

Cherry tomatoes

8 oz

Cherry tomatoes on the vine, small

2 tbsp

Chives, fresh

3 tbsp

Dill, fresh

1/2

bunch Dill fronds

2 tbsp

Flat-leaf parsley

1 tbsp

Lemon, zest

1/2

bunch Thyme, sprigs

2 tbsp

Za'atar

2 cups

Israeli couscous

3

Kosher salt

10 tbsp

Olive oil

1 tbsp

Butter, unsalted

1 cup

Greek yogurt, plain

1/2 cup

Yogurt, plain