Tandoori Baked Salmon with Indian Roasted Vegetables & Yoghurt Raita

Tandoori Baked Salmon with Indian Roasted Vegetables & Yoghurt Raita

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, May 15, 2022.
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All your favourite Indian flavours in a light, nutritious weeknight meal. Roasting the cauliflower and broccoli in Indian spices enhances their flavour through gentle caramelisation. The rich salmon is balanced by the spicy tandoori, and the yoghurt raita provides a creaminess to finish the dish perfectly.

Ingredients

To Serve

  • 1 bunch coriander, leaves picked

Salmon

  • 50g tandoori paste
  • 500g salmon fillet, cut into 4 pieces

Vegetables

  • 1/2 cauliflower, cut into florets & stalk diced
  • 100g baby spinach
  • 1 pack garam masala spices
  • 1 broccoli, cut into florets & stalk diced

Yoghurt Raita

  • 1 Lebanese cucumber, diced
  • 100g yoghurt

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Cut cauliflower and broccoli into florets and dice stalks. Place on a lined oven tray and toss in garam masala spices and season with salt. Bake on lower oven rack for about 20 minutes, until golden and tender. Turn once during cooking.
  3. Pat salmon dry and remove any pin bones. Cut into 4 pieces and place skin side down on a second lined oven tray. Divide the tandoori paste between each piece and use the back of a spoon to evenly coat. Bake on upper oven rack for 8-10 minutes for medium, or until cooked to your liking.
  4. Dice cucumber. Add to a small bowl with yoghurt and stir to combine. Season with salt and pepper.
  5. Toss baby spinach through vegetables. Pick coriander leaves.
  6. Vegetables with salmon, dollop over ratia and sprinkle coriander leaves.

Nutritional Information

Energy 1835 kj
439 kcal
Protein 28.6g
Carbohydrate 6.4g
Fat 32.5g