Tandoori Salmon

Recipe makes 4 servings


1/2 tsp (1g) ground coriander
1½ tsp (3.4g) red chili powder or paprika
1/2 tsp (0.8g) garam masala
1 tsp (3g) ground turmeric
1 tsp (7g) minced fresh ginger
3 garlic cloves (9g), minced
1 lemon (48g), juiced
1/3 cup (74g) plain Greek yogurt
4 (4 oz/113g each) salmon filets
salt and freshly ground pepper
lemon wedges to serve


Mix coriander, chili powder, garam masala, turmeric, ginger, garlic, lemon juice, and Greek yogurt in a glass container. Add salmon filets and coat them with the mixture. If time permits, cover the container and refrigerate for about half an hour to marinate.

In the meantime, heat the oven to 425°F/220°C. Remove salmon from marinade and place in a lightly oiled baking dish. Season with salt and pepper to taste and bake for about 10 minutes, or until the salmon is fork-tender. Alternatively, cook the salmon in an air fryer following the manufacturer’s instructions.

Serve with lemon wedges and a salad of choice.

Nutritional breakdown per serving (recipe makes 4 servings)

187 Calories
27.8g Protein
6.7g Fat
0.7g Fiber
4.1g Total Carbs
3.4g NET Carbs