Juicy oven roasted salmon topped with sweet ginger spiced grape tomatoes and drizzled with a zesty lime cream, every bite is a symphony of flavors.
What can I say about my dad, Bob Beall, except that he is one of the best people I’ve ever known, and a role model in every way. He has just the right amount of focus and drive, he leads with quiet fortitude and humility, and exhibits incredible goofiness and love for life. He is kind, gentle-hearted, and down to earth, allowing him to connect with those from every corner of this earth.
My dad’s love for food has certainly rubbed off on me, and probably has a lot to do with my career path. Family vacations were well researched, as he would often plan stops around a restaurant he was longing to try. It makes me laugh though, when I think about what he revealed to me a number of years back ‒ that he’d often bring a can of beans or soup to work at the Bealls corporate office, and because it was the quickest and most convenient lunch he could think of, just eat it cold out of the can. He’s always been very practical, and is not a fancy guy, yet relishes the enjoyment of life through food and wine as often as it fits in.
I tried to think of something really special for Father’s Day, a dish that holds a special memory for the two of us, or a favorite thing of his that I make. My dad, being who he is though, tells me every time I cook for him, “this is the best [fill in the blank] that I’ve ever had!” So whether he’s just being kind or really means it, there’s a bit too much to go on!
Nowadays, when he sits down to a meal, most often it’s some sort of salmon dish. I don’t know that I’ve ever met someone who loves salmon as much as he does, and would guess he probably eats it five times a week!
So for this Father’s Day, what’s in order is a super delicious salmon recipe for my dad — and here too for all the other salmon loving dads out there.
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Roasted Salmon with Jammy Gingered Tomatoes & Lime Yogurt
- 1 ¼ pounds wild salmon cut into four pieces
- 1 pound cherry or grape tomatoes large ones halved
- 1 tablespoon plus 1 teaspoon coconut sugar or use brown sugar
- 2 teaspoons freshly grated ginger
- 2 large garlic cloves chopped finely or grated
- ½ teaspoon kosher salt plus extra for salting 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 or substitute pistachios or hazelnuts
- Preheat the oven to 375. Place 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.
- Meanwhile, in a small bowl, combine the yogurt with the lime zest and juice. Set aside.
- Place the salmon in a roasting pan and sprinkle with salt and pepper. Place in the oven. The amount of time will depend on the thickness of the salmon, and type that you have. King salmon is thicker than coho and will take longer. Check the salmon after about 8-10 minutes for coho, 12-15 for a thicker cut, and be careful not to overcook as it can easily dry out.
- Place the salmon on a platter, or individual serving plates. Top with the tomatoes, then drizzle with the lime yogurt. Sprinkle with the nuts and cilantro and serve immediately.
Tips & Tricks
- 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.