Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil

INGREDIENTS

pieces Salmon fillet with, wild

Basil, fresh leaves

Garlic cloves

2 tsp

Lemon, fresh zest

Oregano leaves plus 3 tablespoons, whole fresh

Plum tomatoes (1 lb)

1 3/4 cups

Chicken broth, reduced-sodium

kalamata or other brine-cured black olives (3 oz)

2 tbsp

Lemon juice, fresh

pearl (israeli) couscous

1/2 tsp

Black pepper

1 1/2 tsp

Salt

1 1/4 tsp

Sugar

1/3 cup

Olive oil, extra-virgin

3 tsp

Olive oil

1 cup

Water