Salmon & Cherry Tomatoes

Posted by Theresa on June 07, 2012 4 comments
Last night I had an incredible meal with a few of my friends. We had slow-roasted salmon with cherry tomatoes, topped with an incredible yogurt based sauce, and served with roasted organic asparagus, carrots, and turnips. One friend couldn't make it last night, so I was able to indulge in this fabulous meal once more at lunch today. Of course, I must share the recipe....

Slow-Roasted Salmon with Cherry Tomatoes 

Yogurt sauce:
DO AHEAD: Can be made 3 days ahead. Cover and chill. 
1 1/2 cup plain yogurt (Siggis)
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon finely grated lemon zest
Kosher salt
  1. Mix first 5 ingredients in a medium bowl until well combined. 
  2. Season with salt. 
Salmon:
Preheat oven to 400°F

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
Kosher salt
8 ounces small cherry tomatoes
  1. Pour 4 tablespoons oil in a roasting pan just large enough to fit the salmon. 
  2. Place salmon, skin side down, in bottom of pan.
  3. Drizzle salmon with remaining 2 tablespoons oil and season with salt. 
  4. Place a bed of herbs and the tomatoes on top of the salmon. 
  5. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
Use a large spoon or fork to serve salmon, leaving skin in pan. Top with a spoonful of yogurt sauce.

4 comments:

  1. Anonymous6/08/2012

    Sounds delicious, but this is where we can easily get into trouble. We can only have Siggi's yogurt. They do make a plain yogurt, but Iive not found it around here. Also, Julie sadno greek yogurt. So if yu substitute Siggi's then it would be OK. Just be careful not to make up your own rules for certain foods which are not on program just because they are similar to others which are.

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    Replies
    1. Anonymous6/10/2012

      Julie told our group that we could have greek yogurt, only if it was plain. So that would work in this recipe. -marie

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  2. Theresa6/08/2012

    Thanks Anonymous for the reminder about the yogurt; I updated the recipe. I didn't make the yogurt sauce, but I'm sure it will be just as tasty with Siggis as any other yogurt. I'm a siggi fan anyhow. We have it in plain in the stores near me. The recipe also suggested serving it with couscous, which is not on program.

    These kinds of little details (eating small doses of off-program foods) add up over time and I believe they are part of the reason my weight loss has been slower than others.

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  3. Jennifer6/09/2012

    You probably could substitute sour cream for the yogurt too----I have been in all of the S+S in the area, and have yet to find plain. HoHum!!!!!!!!!!!!!

    ReplyDelete

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