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

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Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil
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  1. Roast tomatoes and prepare oil: Put oven rack in middle position and preheat oven to 250°F.
  2. Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.
  3. Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
  4. Cook couscous: Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt.
  5. Roast salmon while couscous stands: Put oven rack in upper third of oven and preheat oven to 500°F. Line a 17- by 12-inch shallow baking pan with foil.
  6. Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes.
  7. Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.
  8. Cooks' note: Tomatoes can be roasted 3 days ahead and chilled in oil in an airtight container. Bring to room temperature before proceeding.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 518.72 Kcal (2172 kJ)
Calories from fat 279.13 Kcal
% Daily Value*
Total Fat 31.01g 48%
Cholesterol 23.53mg 8%
Sodium 855.74mg 36%
Potassium 364.48mg 8%
Total Carbs 49.29g 16%
Sugars 4.13g 17%
Dietary Fiber 3.74g 15%
Protein 15.53g 31%
Vitamin C 13.1mg 22%
Iron 2mg 11%
Calcium 62.9mg 6%
Amount Per 100 g
Calories 166.58 Kcal (697 kJ)
Calories from fat 89.64 Kcal
% Daily Value*
Total Fat 9.96g 48%
Cholesterol 7.56mg 8%
Sodium 274.81mg 36%
Potassium 117.05mg 8%
Total Carbs 15.83g 16%
Sugars 1.33g 17%
Dietary Fiber 1.2g 15%
Protein 4.99g 31%
Vitamin C 4.2mg 22%
Iron 0.7mg 11%
Calcium 20.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
  • 14

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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