Oven-Baked Tandoori Salmon

Rich in omega-three fatty acids and lean protein, this baked Indian classic offers traditional tandoori flavors with a fraction of the added fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (1.5 lbs) salmon fillets, cut into 4 portions · 1456 kcal in the whole recipe
• 150 g (1/2 cup) strained yogurt · 142 kcal in the whole recipe
• 3 tbsp (45 g) lemon juice · 10 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe
• 2 tsp (12 g) fresh ginger, grated · 10 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 1 medium cucumber (200 g), thinly sliced · 32 kcal in the whole recipe
• 1 medium red onion (100 g), thinly sliced · 40 kcal in the whole recipe
• 15 g fresh cilantro, finely chopped · 4 kcal in the whole recipe
• 1 tsp each garam masala, paprika, ground cumin, turmeric, and salt

Method

1. Mix the strained yogurt, garlic, ginger, olive oil, 2 tablespoons of lemon juice, garam masala, paprika, cumin, turmeric, and salt in a bowl to make the tandoori marinade.

   

2. Coat the salmon fillets evenly with the marinade and let sit for 15 minutes.

   

3. Place the marinated salmon on a baking sheet lined with parchment paper and bake in a preheated oven at 220°C (425°F) for 12 to 15 minutes.

   

4. In a separate bowl, toss the cucumber, red onion, fresh cilantro, and the remaining 1 tablespoon of lemon juice together to prepare the salad.

   

5. Plate the hot oven-baked tandoori salmon alongside the fresh cucumber and onion salad.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.