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Photo of Tandoori salmon with lime pickle yoghurt by WW

Tandoori salmon with lime pickle yoghurt

Total Time
10 min
5 min
5 min
Move over tandoori chicken and lamb, this salmon tandoori recipe is best of them all! Salmon adds protein and good fats to the dish so why not whip this up in 10 minutes and enjoy a healthy summer’s dinner.


Skinless salmon

480 g, (4 x 120g)

Tandoori paste

2 tbs

Olive oil

2 tsp

Brown rice microwave packet

300 g

Patak's Pickle, Lime

20 g, (1 tbs)

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Green shallot(s)

3 individual, thinly sliced

Fresh coriander

cup(s), coarsely chopped

Baby spinach

80 g


  1. Place salmon and paste in a small bowl and turn to coat. Heat oil in a large non-stick frying pan over medium heat. Cook salmon for 3 minutes each side or until cooked to your liking.
  2. Meanwhile, cook rice following packet instructions. Combine pickle and yoghurt in a small bowl.
  3. Combine rice, shallots and coriander in a medium bowl. Serve salmon with rice mixture, lime pickle yoghurt and spinach.


TIPS: Lime pickle is a popular condiment for Indian curries. It can be found in the Indian aisle of most supermarkets. Salmon fillets can contain tiny (pin) bones, mostly around the fleshy centre. Using your fingertips, feel for bones then gently but firmly remove with tweezers or needle-nose pliers.