Tandoori Salmon with Quinoa and Fresh Cucumbers
This Tandoori-Style Baked Salmon is a flavorful fusion of spices, perfectly complemented by a nutritious quinoa salad and crisp cucumber slices. The salmon fillet is marinated in a vibrant tandoori mix, delivering smoky and spicy notes. Paired with protein-packed quinoa and refreshing cucumbers, this dish is not only wholesome but also visually appealing, making it ideal for any meal.
ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup plain yogurt
- 2 tablespoons tandoori spice mix
- 1 tablespoon lemon juice
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- Olive oil, for drizzling
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a bowl, combine yogurt, tandoori spice mix, lemon juice, salt, and pepper to create a marinade.
- 3.
Coat each salmon fillet with the marinade and let it sit for 15 minutes.
- 4.
While the salmon marinates, cook quinoa: bring vegetable broth to a boil, add quinoa, and simmer for 15 minutes until liquid is absorbed.
- 5.
Fluff quinoa with a fork and stir in diced red bell pepper, cherry tomatoes, and chopped cilantro. Adjust seasoning if needed.
- 6.
Line a baking sheet with parchment paper, place the marinated salmon fillets, and drizzle with olive oil.
- 7.
Bake for 15-20 minutes or until salmon flakes easily with a fork.
- 8.
Serve salmon hot alongside the quinoa salad and fresh cucumber slices.
