Egg-Free Tandoori Salmon with Lemon-Herb Quinoa

Instructions

1. 1In a medium bowl, combine the 0.5 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon ginger-garlic paste, 2 tablespoons tandoori masala, and 1 teaspoon salt. Add the about 680 g salmon fillets to the bowl and turn them to coat evenly in the marinade. Let the salmon marinate at room temperature for 15 to 20 minutes.
2. 2Preheat your oven to about 205°C (200°C). Lightly grease a baking sheet with 1 tablespoon vegetable oil.
3. 3Place the marinated salmon fillets onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
4. 4While the salmon is baking, prepare the quinoa. In a medium saucepan, combine 1 cup quinoa and 2 cups vegetable broth. Bring the mixture to a boil over medium-high heat.
5. 5Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
6. 6Fluff the cooked quinoa with a fork. Stir in the 1 teaspoon lemon zest and the 0.25 cup fresh herbs. Season with additional salt if desired, though the broth may provide enough.
7. 7Serve the Tandoori Salmon alongside the Lemon-Herb Quinoa.

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