Tandoori Salmon with Lemon-Dill Rice

Instructions

1. 1Preheat your oven to about 205°C (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 about 680 g 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 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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