recipe image
Ready Time
Prep Time
Cook Time
Skill Level

Salmon with roasted tomatoes and couscous


  • 1 cup couscous
  • 1 litre grape tomatoes
  • salt and black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped dill
  • 4 to 6 150gm skinless salmon fillets


  1. Cook the couscous according to the package directions.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tomatoes with a teaspoon kosher salt until soft, 4 to 6 minutes. Fold in dill; transfer to a plate.
  3. Season the salmon with a teaspoon each salt and pepper. Cook in the remaining oil in the skillet until opaque throughout, 4 to 6 minutes per side. Serve with the tomatoes and couscous.