Dinner tonight?
3 tablespoons chopped fresh dill6 tablespoons olive oil, divided1 3-pound piece center-cut skin-on salmon fillet, preferably wild king, pin bones removed2 cups cherry tomatoes, halvedKosher saltZa'atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, is available at specialty foods stores, Middle Eastern markets, and igourmet.com.Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD:Preheat oven to 325°F.
Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 tablespoon oil. Season to taste with salt. Gently fold tomatoes into couscous. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
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