Salmon and Israeli Couscous with Herbs and Tomatoes

I don’t think we share enough fish recipes around here. Sure, we recently gave you a sweet and crunchy fish, and a while back posted some salmon, but this recipe is an entire meal in one. And it’s a very different way of cooking salmon (at least I’ve never cooked salmon this way before, have you). I don’t even like tomatoes, and I loved the couscous in this.

It was on the cover of Bon Appetit this summer. It caught my eye and I knew I had to make it right away. So I did!

It’s a great recipe to make for company, since it can be served at room temperature! I love recipes that you can make ahead. Who wants to slave away in the kitchen while your guests are at the table?

Salmon and Israeli Couscous with Herbs and Tomatoes, adapted from Bon Appetit:


For the salmon:

  • 6 tablespoons olive oil, divided
  • 1/2 bunch dill frongs
  • 1/2 bunch thyme sprigs
  • 1-3 pound piece calmon, skin on
  • Kosher salt

For the couscous:

  • 2 cups cherry tomatoes, halved, or 3 large tomatoes, cut in cubes (I used the ones from our garden!!)
  • 4 tablespoons olive oil, divided
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons zaatar
  • Kosher salt
  • 2 cups Israeli couscous


1. Make the salmon: Preheat the oven to 325 degrees.

2. Pour 4 tablespoons olive oil into a roasting pan (I used a pyrex) just large enough to fit the salmon.

3. Make a bed of the herbs in the bottom of the pan, and top with the salmon, skin side down.

4. Drizzle with the remaining olive oil and season with salt.

5. Bake salmon until it is cooked through, about 30 minutes.

6. Make the couscous: Toss tomatoes with 3 tablespoons of oil, parsley, and zaatar in a medium bowl. Season with salt and set aside.

7. Cook the couscous according to the package directions. Drain and transfer to a large bowl.

8. Stir in the remaining oil and season to taste with salt.

9. Gently fold in the tomatoes.

10. Serve salmon on top of a a bed of couscous