Tandoori Salmon with Lemon-Dill Rice

Ingredients

• 1.5 lbs Salmon fillets
• 1/2 cup Plain Yogurt (dairy)
• 2 tablespoons Lemon juice
• 1 tablespoon Ginger-garlic paste
• 2 teaspoons Tandoori masala
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Salt
• 1.5 cups Basmati rice
• 3 cups Water
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh dill, chopped
• 1 tablespoon Vegetable oil

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a medium bowl, combine the 1/2 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon ginger-garlic paste, 2 teaspoons tandoori masala, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt. Add the 1.5 lbs salmon fillets to this mixture and turn to coat them evenly. Let the salmon marinate for at least 15 minutes.
3. 3While the salmon marinates, prepare the lemon-dill rice. In a medium saucepan, combine the 1.5 cups basmati rice and 3 cups water. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Stir in the 1 teaspoon lemon zest and 2 tablespoons fresh dill, chopped.
4. 4Line a baking sheet with parchment paper. Arrange the marinated salmon fillets on the prepared baking sheet, ensuring they are not touching.
5. 5Bake the salmon for 12-15 minutes. The salmon is cooked through when it is opaque and flakes easily when gently pressed with a fork, or when an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
6. 6Serve the Tandoori Salmon hot alongside the lemon-dill rice. You can drizzle a little extra lemon juice over the rice if desired.

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