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.