Tandoori Salmon with Roasted Vegetables

Ingredients

• about 680 g Salmon Fillets
• 0.5 cup Plain Yogurt
• 2 tbsp Ginger-Garlic Paste
• 2 tbsp Tandoori Masala
• 1 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 1 cup Cauliflower Florets
• 1 cup Broccoli Florets
• 1 medium Red Bell Pepper
• 1 medium Onion
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a medium bowl, combine the 0.5 cup of plain yogurt, 2 tablespoons of ginger-garlic paste, 2 tablespoons of tandoori masala, and 1 tablespoon of lemon juice. Add the about 680 g salmon fillets to this bowl and turn them gently to coat evenly in the marinade; let the salmon marinate for at least 15 minutes.
3. 3While the salmon marinates, prepare the vegetables: cut the 1 cup of cauliflower florets into bite-sized pieces, cut the 1 cup of broccoli florets into bite-sized pieces, cut the 1 medium red bell pepper into 2.54 cm pieces, and cut the 1 medium onion into 2.54 cm pieces. Place all the prepared vegetables onto a large baking sheet, then drizzle them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper; toss the vegetables gently to ensure they are all coated.
4. 4Place the baking sheet with the seasoned vegetables into the preheated oven (about 205°C/200°C) and roast for 15 minutes.
5. 5After 15 minutes, carefully remove the baking sheet from the oven. Arrange the marinated about 680 g salmon fillets on top of the roasted vegetables on the same baking sheet, then return the baking sheet to the oven and bake for an additional 15 to 20 minutes. The salmon is done when it is opaque throughout, flakes easily when gently pressed with a fork, and an instant-read thermometer inserted into the thickest part registers 63°C.
6. 6Carefully remove the baking sheet from the oven and serve the tandoori salmon immediately with the roasted vegetables.

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