Tandoori Roasted Salmon and Vegetables
1
Points®
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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