Name: Grilled Tandoori Salmon with Roasted Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 oz Wild Salmon Fillet; 3 tbsp Plain Nonfat Greek Yogurt; 1.5 cups Cauliflower Florets; 1 tbsp Extra Virgin Olive Oil; 2 tsp Tandoori Spice Blend & Lemon Juice

Nutrition

Per serving

432 calories

Protein: 41g; 38% of calories
Carbs: 12g; 11% of calories
Fat: 25g; 51% of calories

Ingredients

5 items

5.8 oz Wild Salmon Fillet
3 tbsp Plain Nonfat Greek Yogurt
1½ cups Cauliflower Florets
1 tbsp Extra Virgin Olive Oil
2 tsp Tandoori Spice Blend & Lemon Juice

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and preheat an outdoor grill or indoor grill pan to medium-high heat.
Toss the cauliflower florets with half of the olive oil, salt, and a pinch of tandoori spices, then spread them on a baking sheet and roast for 20 minutes until tender and charred at the edges.
In a small bowl, mix the Greek yogurt, tandoori spice blend, lemon juice, and remaining olive oil to create a marinade.
Coat the salmon fillet evenly with the tandoori yogurt marinade and let it sit for 5 minutes.
Grill the salmon for 4 to 5 minutes per side, or until it flakes easily with a fork and has beautiful grill marks.
Plate the grilled tandoori salmon alongside the roasted cauliflower and serve hot with a squeeze of fresh lemon.

Nutrition

Ingredients

Instructions

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