Slow-Roasted Salmon with Cherry Tomatoes and Couscous
['1 cup plain Greek yogurt', '1/2 cup plain yogurt', '3 tablespoons chopped fresh dill', '2 tablespoons chopped fresh chives', '1 tablespoon finely grated lemon zest', 'Kosher salt', '6 tablespoons olive oil, divided', '1/2 bunch dill fronds', '1/2 bunch thyme sprigs', '1 3-pound piece center-cut skin-on salmon fillet, preferably wild king, pin bones removed', 'Kosher salt', '8 ounces small cherry tomatoes on the vine (optional)', '2 cups cherry tomatoes, halved', '4 tablespoons olive oil, divided', '2 tablespoons chopped flat-leaf parsley', '"2 tablespoons zaatar (optional)", Kosher salt', '2 cups Israeli couscous', '1 tablespoon unsalted butter', '"Ingredient info: Zaatar', '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: Can be made 3 days ahead. Cover and chill.
Preheat oven to 325°F. Pour 4 tablespoons oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
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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