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Tandoori Roasted Salmon and Vegetables

1
Points® value
Total Time
27 min
Prep
10 min
Cook
12 min
Serves
4
Difficulty
Easy
Plain low-fat yogurt makes a tangy accompaniment for this dish.

Ingredients

Ground ginger

1 tsp

Garam masala

1 tsp

Ground coriander

1 tsp

Table salt

¾ tsp

Cayenne pepper

¼ tsp

Sugar

¼ tsp

Uncooked zucchini

1 pound(s), cut into 1/4-inch slices

Uncooked yellow summer squash

1 pound(s), cut into 1/4-inch slices

Shallot

1 large, thinly sliced

Olive oil

2 tsp

Uncooked farmed Atlantic salmon skinless fillet

1¼ pound(s), 4 (5-ounce) fillets

Plain low fat yogurt

3 Tbsp

Cooking spray

4 spray(s)

Lemon

½ item(s), medium, cut into 4 wedges

Instructions

  1. Place rack in upper third of oven. Preheat oven to 500°F. Spray large rimmed baking sheet with nonstick spray.
  2. Stir together ginger, garam masala, coriander, salt, cayenne, and sugar in small bowl.
  3. Place squash and shallot on prepared baking sheet. Drizzle with oil and 2 teaspoons of spice mixture and toss to coat. Spread in even layer around edge of pan. Place salmon in center of pan.
  4. Add yogurt to remaining spice mixture in bowl; spoon over salmon. Bake in upper third of oven until fish is just opaque, 12-14 minutes. Serve with lemon wedges.
  5. Per serving: 1 fillet and 1 cup vegetables

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