Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Did not make the couscous. Yogurt sauce is good. Herb bed does not infuse that much flavor to the fish, but did find the magic combo of herb infused olive oil drizzled on plate mixed with the fresh roasted tomatoes and yogurt sauce as fish plating base with a small dollop on the fish. So do some extra olive oil in pan for herbs to infuse and you have a good flavor base to be creative with. Used wild king salmon and it was velvety and mild without flavors of oil and sauce overwhelming. Served with a side of greeen beans with toasted pine nuts.

• Srdzak

• Denver

• 8/30/2020

This recipe was perfect for a summer Friday dinner. Cooking time and method allowed for perfect execution. Fragrant and crowd-pleasing. We'll definitely be having this again. Funny enough, I saved this recipe many years ago while living in NYC and made it now that we live in Brentwood. We're huge fans of FarmShop and no surprise this was delicious.

• meaganfouty

• Santa Monica, CA

• 4/26/2020

This cooking method left the salmon moist and perfect cooked. The flavor is subtle, allowing the salmon to really shine. Easy and delicious.

• maxandbebe@me.com

• Pensacola, FL

• 9/23/2019

Love this recipe! I've made it twice for large outdoor gatherings (30 plus). It's flavor is delicate but satisfying and it was finished in a flash both times. I doubled the number of tomatoes roasted with the fish. Great way to use summer produce and it makes the house smell divine!

• jackieska

• Bethesda Maryland

• 1/23/2018

I have made this dish many times and it is a regular salmon "go to" dish in my house. I must admit that I sub regular couscous for Israeli as no one (but me) likes it, and I can no longer eat the yogurt sauce due to a dairy allergy, but I make it and every else eats this. This is a frequently requested dish. The tomatoes are fantastic, and the salmon is so easy to make. The dish takes well to some easy additions and substitutions so feel free to do so for your family, and the kids love it too!

• mojoqe2

• Virginia Beach, VA

• 12/24/2015

I have made this a number of times and it is always at hit. So easy too with minimal fussing in the kitchen.

• Donna113

• Winnipeg, MB

• 12/22/2014

I thought it was good, but added a diced yellow+red pepper and red onion, a good dash of balsamic vinegar, and fried up some garlic till soft in the the olive oil. The presentation was more colorful, extra textures and fresh flavors.

• William_Hsu

• Singapore

• 1/6/2013

With a few tweaks, this was fabulous! I always read reviews, so thanks to those who gave ideas. The couscous would have been bland without shallots and I also added sauteed mushrooms. I used the tomatoes separately, as the recipe called for (sauteed them lightly before) and also added more cherry tomatoes, asparagus, canned artichoke hearts and mushrooms to the roasting. INCREDIBLE! my boyfriend loved it and we are still eating it! I did, as someone suggested, turn the oven up to 350 degrees and it cooked in 25 minutes or less. OH! I made the yogurt sauce more like tsaziki (sp?) with the addition of more dill, garlic and cucunmber and it was great. Using it as a dip now for days!

• marnijill

• Mahwah. NJ

• 12/11/2012

I made this for friends while at the beach, used Copper River salmon. It was delightful. My friends are big salmon fans, they loved it! The dill and thyme made the house smell wonderful. The fish was moist, flaky and had a great flavor. I am making it again tomorrow for my friends birthday. I will try the sauce and couscous tomorrow as well.

• fandrmom

• Brentwood, TN

• 6/21/2012

I am upset that bon appetite would put a recipe on the cover that was so unimportant. I am a "foodie" and it worries me, frankly! Have had a lot of misses lately....rather go to epicurious.com for reliable recipes and comments I trust. Am doing better with the NY Times Wed dining in/out section of paper than the magazine I love. The recipe is fine at room temp or cold, the cous cous is just boring. As others have commented, I will use the yogurt sauce again but add a bit more pepper flakes.

• Pattywb

• New York

• 6/11/2012

I made this recipe for my book group and it was delicious. I skipped the couscous. The salmon was very tender and flavorful, and the yogurt sauce was very nice. This is a healthy and lovely recipe.

• Anonymous

• boston, ma

• 6/9/2012

The only part I would do again are the roasted tomatoes. Next time I would grill the salmon, add some cucumber, mint and cayenne to the sauce and add some shallot to the couscous.

• Anonymous

• 5/29/2012

The roasted cherry tomato turned out Yum. Coucous was just ok. Should have added chopped shallot. This was my first time using za'atar and I am not a fan. It tasted like dried oregano. The sesame seeds in the mix had no chance against the strong sumac/oregano flavor.

• RebeccaBinLosAngeles

• 5/28/2012

她的bs under the fish did not contribute anything to flavor or even scent the kitchen during cooking. What a waste. The yogurt sauce was good, but needed something. Minced cucumber, maybe? The slow cooking method did not work for us. We had fresh wild king salmon, not sure if that affected the method. We ended up raising the temp to 400 to get the job done.

• RebeccaBinLosAngeles

• 5/28/2012

This was very disappointing. I did not use the za'atar which was optional, but the couscous definitely needed something more. The bed of herbs for the salmon did not seem to affect he taste of the salmon much - but it did smell nice while cooking. The yogurt sauce was great and I will use it again. We cook salmon frequently but I won't try this again

• marycate

• Canada

• 5/27/2012