Tandoori Salmon with Quinoa Pilaf (Gluten-Free)

Ingredients

• 1.5 lb Salmon Fillets
• 1/2 cup Plain Yogurt (Dairy or Coconut)
• 2 tbsp Tandoori Masala
• 1 tbsp Lemon Juice
• 1 tbsp Ginger-Garlic Paste
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1/2 medium Onion
• 1/2 medium Green Bell Pepper
• 2 tbsp Ghee or Olive Oil
• 1/4 cup Cilantro

Instructions

1. 1Marinate salmon fillets in yogurt, tandoori masala, lemon juice, and ginger-garlic paste for at least 30 minutes.
2. 2Preheat oven to 400°F (200°C).
3. 3Place the marinated salmon on a baking sheet lined with parchment paper.
4. 4Bake for 12-15 minutes until salmon is cooked through and flakes easily.
5. 5While the salmon bakes, rinse the quinoa.
6. 6Heat ghee or olive oil in a saucepan over medium heat. Add diced onion and bell pepper and sauté until softened.
7. 7Add the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.
8. 8Stir in chopped cilantro.
9. 9Serve the Tandoori Salmon over the Quinoa Pilaf.

Substitutions

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