Tandoori Salmon with Roasted Vegetables

Ingredients

• 4 6oz Salmon fillets
• 1/4 cup Dairy-free yogurt (almond-based)
• 1 tbsp Ginger-garlic paste
• 2 tbsp Tandoori masala
• 1 tbsp Lemon juice
• 2 tbsp Olive oil
• 1 cup Broccoli florets
• 1 cup Cauliflower florets
• 1 medium Bell pepper (sliced)
• 1/2 medium Red onion (sliced)
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a medium bowl, combine the 4 6oz Salmon fillets with 1/4 cup Dairy-free yogurt, 1 tbsp Ginger-garlic paste, 2 tbsp Tandoori masala, 1 tbsp Lemon juice, 1/2 tsp Salt, and 1/4 tsp Pepper. Gently toss to coat each salmon fillet evenly. Let the salmon marinate for 15 minutes at room temperature.
3. 3While the salmon marinates, prepare the vegetables. In a separate large bowl, toss the 1 cup Broccoli florets, 1 cup Cauliflower florets, 1 medium Bell pepper (sliced), and 1/2 medium Red onion (sliced) with 2 tbsp Olive oil, 1/2 tsp Salt, and 1/4 tsp Pepper. Ensure all the vegetables are lightly coated.
4. 4Spread the seasoned vegetables in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast for 15 minutes.
5. 5After 15 minutes, carefully remove the baking sheet from the oven. Arrange the marinated salmon fillets on the same baking sheet alongside the partially roasted vegetables. Ensure the salmon is not overcrowded.
6. 6Return the baking sheet to the oven and continue to roast for another 10 minutes. The salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The vegetables should be tender and slightly browned.
7. 7Remove the baking sheet from the oven. Serve the Tandoori Salmon immediately with the roasted vegetables.

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