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Wild Salmon With Pearl Couscous, Slow-Roasted Tomatoes, And Lemon Oregano Oil

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

6 plum tomatoes (1 lb), halved lengthwise

1 1/4 teaspoons sugar

3/4 teaspoon salt

1/2 teaspoon black pepper

1/3 cup extra-virgin olive oil

2 garlic cloves, finely chopped

10 fresh basil leaves

12 whole fresh oregano leaves plus 3 tablespoons finely chopped

2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced

2 tablespoons fresh lemon juice

2 teaspoons olive oil

2 1/4 cups pearl (Israeli) couscous (12 oz)

1 3/4 cups reduced-sodium chicken broth (14 fl oz)

1 cup water

1/4 teaspoon salt

6 (6-oz) pieces wild salmon fillet with skin (preferably center cut)

1 teaspoon olive oil

1/2 teaspoon salt

1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise

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