Tandoori Spiced Salmon

with Vegetables and Cucumber Raita

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low-carb
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Instructions

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1 Prep salmon

Preheat the oven to 200°C/180°C fan. In a small bowl, combine 2/3/4 Tbsp of natural yogurt (reserve the rest for the raita), 1/1.5/2 Tbsp of lemon juice, peeled and crushed garlic, peeled and grated ginger, garam masalasmoked paprikachilli powder (spicy!)onion powder and salt

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2 Marinate salmon

Add the salmon to a plate, skin-side down. Spread the spiced yogurt over the salmon. Set aside to marinate until step 4.

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3 Prep and roast

Meanwhile, separate the cauliflower to florets. Peel the carrot and slice it to disks. Chop the bell pepper to chunks. Peel the red onion and slice it to quarters. Add the vegetables to a lined baking tray. Drizzle with oil and sprinkle with salt and black pepper. Toss the vegetables in the oil until fully coated. Roast in the oven for 15 min.

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4 Bake salmon

After 15 min, make space on the tray and add the marinated salmon. Bake the salmon and vegetables for 15 min further or until the salmon is cooked through but juicy.

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5 Make raita

Meanwhile, grate the cucumber and add it to a bowl with the remaining natural yogurt. Season with a pinch of salt. Chop the fresh coriander. Slice the remaining lemon to wedges.

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6 Serve

Divide the salmon and the vegetables among plates. Serve with the cucumber raita. Garnish with the chopped fresh coriander and lemon wedges.

Tips for fussy eaters

Season their fish with salt and pepper only. Serve with mashed potatoes and fresh vegetable sticks.

Pro tip

Cook the salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Enjoy this Indian-inspired salmon with a whole load of veggies on the side!

Cooking Time: 40 min

Cals 555 · Prot 48 · Carbs 30 · Fat 25

Gluten-Free

Ingredients

Number of people

Fish

Skin-on salmon fillet 350 Grams
Natural yogurt 170 Grams
Lemon 1 Piece
Garlic cloves 1 Piece
Ginger 30 Grams
Garam masala 2 Grams
Smoked paprika powder 2 Grams
Chilli powder 2 Grams
Onion powder 2 Grams
Salt 1 Tsp

Vegetables

Cauliflower 300 Grams
Carrot 2 Pieces
Red pepper 1 Piece
Red onion 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

For raita

Cucumber 1 Piece
Salt 0.5 Tsp

To serve

Fresh coriander 15 Grams

Enjoy this Indian-inspired salmon with a whole load of veggies on the side!

Cooking Time: 40 min

Cals 555 · Prot 48 · Carbs 30 · Fat 25

Gluten-Free

Instructions

photo

1 Prep salmon

Preheat the oven to 200°C/180°C fan. In a small bowl, combine 2/3/4 Tbsp of natural yogurt (reserve the rest for the raita), 1/1.5/2 Tbsp of lemon juice, peeled and crushed garlic, peeled and grated ginger, garam masalasmoked paprikachilli powder (spicy!)onion powder and salt

photo

2 Marinate salmon

Add the salmon to a plate, skin-side down. Spread the spiced yogurt over the salmon. Set aside to marinate until step 4.

photo

3 Prep and roast

Meanwhile, separate the cauliflower to florets. Peel the carrot and slice it to disks. Chop the bell pepper to chunks. Peel the red onion and slice it to quarters. Add the vegetables to a lined baking tray. Drizzle with oil and sprinkle with salt and black pepper. Toss the vegetables in the oil until fully coated. Roast in the oven for 15 min.

photo

4 Bake salmon

After 15 min, make space on the tray and add the marinated salmon. Bake the salmon and vegetables for 15 min further or until the salmon is cooked through but juicy.

photo

5 Make raita

Meanwhile, grate the cucumber and add it to a bowl with the remaining natural yogurt. Season with a pinch of salt. Chop the fresh coriander. Slice the remaining lemon to wedges.

photo

6 Serve

Divide the salmon and the vegetables among plates. Serve with the cucumber raita. Garnish with the chopped fresh coriander and lemon wedges.

Tips for fussy eaters

Season their fish with salt and pepper only. Serve with mashed potatoes and fresh vegetable sticks.

Pro tip

Cook the salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Fish

Skin-on salmon fillet 350 Grams
Natural yogurt 170 Grams
Lemon 1 Piece
Garlic cloves 1 Piece
Ginger 30 Grams
Garam masala 2 Grams
Smoked paprika powder 2 Grams
Chilli powder 2 Grams
Onion powder 2 Grams
Salt 1 Tsp

Vegetables

Cauliflower 300 Grams
Carrot 2 Pieces
Red pepper 1 Piece
Red onion 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

For raita

Cucumber 1 Piece
Salt 0.5 Tsp

To serve

Fresh coriander 15 Grams
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