Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced yoghurt-marinated salmon — India.
plus marinating
Equipment: Roasting tray or grill
Measures and names
Ingredients
- 4 salmon fillets
- 150 g Greek yoghurt
- 2 tbsp tandoori spice mix
- 3 garlic cloves
- thumb of ginger
- Juice of 1 lemon
- 1 tbsp oil
- Salt
- Cucumber raita and salad, to serve
Method
- Mix the yoghurt, tandoori spice, garlic, ginger, lemon juice, oil and salt.
- Coat the salmon fillets and marinate for 20 minutes.
- Heat the oven to 220°C (fan 200°C) (or the grill to high).
- Roast or grill for 10–12 minutes, until lightly charred at the edges and just cooked through — the flesh should flake but stay moist.
- Serve with cucumber raita and a crunchy salad.
Swaps and tips
The yoghurt marinade keeps the salmon moist and adds protein. Serve with salad and raita rather than rice or naan.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 6 g | 2 g | 24 g | 360 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
