Roasted Coho with Tabbouleh


Tangy Yogurt Sauce

  1. Mix first 5 ingredients in a medium bowl. Season with salt. Cover and chill.


  1. Preheat oven to 325 degrees.
  2. Pour 4 Tbsp. oil in roasting pan just large enough to fit salmon.
  3. Make bed of herbs in bottom of pan; top with salmon, skin side down.
  4. Drizzle salmon with remaining 2 Tbsp. oil and season with salt.
  5. Bake until fish is just cooked through in center, 20–25 minutes, depending on thickness.
  6. Let rest for 10 minutes, then cover with foil.


  1. Toss tomatoes in 3 Tbsp. oil, vinegar, lemon juice, and parsley in bowl. Season to taste with salt.
  2. Bring to boil medium pot lightly salted water. Add couscous and cook until tender, about 7 minutes.
  3. Drain couscous; transfer to large bowl. Stir in butter and remaining 1 Tbsp. oil. Season to taste with salt.
  4. Gently fold tomato mixture into couscous.
  5. Place salmon portions alongside tabbouleh and serve with yogurt sauce.

Serves 4

Beverage pairing: Pinot gris or a crisp rosé


Check out more Recipes from the Chef



  • 1 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 3 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh chives
  • 1 Tbsp. finely grated lemon zest
  • 1 Tbsp. fresh lemon juice
  • Kosher salt to taste
  • Ground black pepper


  • 6 Tbsp. olive oil, divided
  • 1/2 bunch dill, stemmed and cleaned
  • 1/2 bunch thyme sprigs
  • 1 3-lb. silver salmon fillet, skinned and pin boned
  • Kosher salt to taste


  • 2 cups cherry tomatoes, halved
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. flat-leaf parsley, chopped
  • 1 Tbsp. champagne vinegar
  • 2 tsp. fresh lemon juice
  • Kosher salt to taste
  • 2 cups Israeli couscous
  • 1 Tbsp. unsalted butter


Check out more Recipes from the Chef