Roasted Salmon with Ginger Roasted Tomatoes & Lime Yogurt

I like to use multi-colored grape tomatoes for this recipe, as it results in a visually vibrant plate. No matter which kind of tomato you use though, cherry or grape, red or mulit-colored, slow roasting them with ginger, garlic and a bit of sugar is an excellent accompaniment for salmon. Drizzled with a simple lime yogurt, this is a dish that will excite you and your dining companions.

Roasted Salmon with Ginger Roasted Tomatoes & Lime Yogurt

Prep Time 10 minutes
Cook Time 50 minutes
I like to use multi-colored grape tomatoes for this recipe, as it results in a visually vibrant plate. No matter which kind of tomato you use though, cherry or grape, red or mulit-colored, slow roasting them with ginger, garlic and a bit of sugar is an excellent accompaniment for salmon. Drizzled with a simple lime yogurt, this is a dish that will excite you and your dining companions.
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Course Main Course
Servings 4

Ingredients
 

  • 1 ¼ pounds wild salmon cut into four portions
  • 1 pound cherry or grape tomatoes, large ones cut in half
  • 1 tablespoon plus 1 teaspoon coconut sugar or brown sugar
  • 2 teaspoons freshly grated ginger
  • 2 large garlic cloves, very finely chopped
  • ½ teaspoon kosher salt, plus extra for the fish
  • 1 tablespoon extra virgin olive oil

For the yogurt sauce

  • ½ cup plain unsweetened Greek yogurt
  • ½ lime, juice and zest
  • ¼ cup chopped cilantro for garnish
  • 2 tablespoons toasted pine nuts for garnish

Instructions
 

  • Preheat your oven to 375 F. Place the tomatoes in a roasting pan and toss with the ginger, garlic, sugar, salt, pepper and olive oil. Roast for 40-50 minutes, stirring occasionally, until the tomatoes have broken down slightly and the juices are reduced and thickened. Set aside.
  • While the tomatoes are roasting, combine the yogurt with the lime zest and juice in a small bowl.
  • Place the salmon on a roasting pan and sprinkle with a little salt and pepper. Put the dish in the oven and roast the salmon until it is just cooked through. The amount of time will depend on the thickness of the salmon, and type that you have. King salmon is thicker and will take longer than a sockeye salmon. Begin checking a thinner filet at about 8 minutes, and know it could take up to 12-15 for King salmon.
  • Remove the cooked salmon to a serving platter or individual plates. Top with the tomatoes, then drizzle with the lime yogurt. Sprinkle with the pine nuts and cilantro and serve immediately.

Notes

  • The first two steps can be prepared ahead and refrigerated.
  • If the tomatoes have been made ahead, in step 3 you’ll need to preheat oven to 375, and during the last few minutes of cooking the salmon, warm the tomatoes in the oven alongside the fish.
  • If you are not cooking the tomatoes ahead of time, you can pop the salmon in the oven toward the last 10-15 of the tomatoes’ cook time.
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