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Salmon with Sautéed Tomatoes |Recipe of the Week

Salmon with Sautéed Tomatoes


  1. 1 cup couscous
  2. 2 pints grape tomatoes
  3. kosher salt and black pepper
  4. 2tablespoons olive oil
  5. ¼cup dill, chopped
  6. 4 6-ounce 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 ¼ teaspoon kosher salt until soft, 4 to 6 minutes. Fold in dill; transfer to a plate.
  3. Season the salmon with ½ 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.




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