Slow-Roasted Salmon with Cherry Tomatoes and Couscous
Slow-Roasted Salmon with Cherry Tomatoes and Couscous is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Mix first 5 ingredients in a medium bowl until well combined.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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 325°F.
Pour 4 tablespoons 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 center (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.
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 yogurt sauce and couscous.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.