Tandoori Salmon with Lemon-Dill Quinoa

Ingredients

• 1.5 lbs Salmon Fillets
• 1/2 cup Plain Yogurt (Dairy)
• 3 tbsp Tandoori Masala (Gluten-Free)
• 2 tbsp Lemon Juice
• 1 tbsp Ginger-Garlic Paste
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1 tsp Lemon Zest
• 1/4 cup Fresh Dill
• 2 tbsp Olive Oil

Instructions

1. 1In a bowl, combine the 1/2 cup Plain Yogurt, 3 tbsp Tandoori Masala, 2 tbsp Lemon Juice, and 1 tbsp Ginger-Garlic Paste. Add the 1.5 lbs Salmon Fillets to the bowl and coat them evenly with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Preheat your oven to 400°F (200°C).
3. 3Arrange the marinated salmon fillets on a baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
4. 4While the salmon is baking, combine the 1 cup Quinoa and 2 cups Vegetable Broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.
5. 5Once the quinoa is cooked, remove it from the heat. Stir in the 1 tsp Lemon Zest and the 1/4 cup Fresh Dill until well combined.
6. 6Serve the tandoori salmon fillets over the lemon-dill quinoa. Drizzle with 2 tbsp Olive Oil before serving.

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