Easy Baked Tandoori Salmon With Cauliflower Rice

Tandoori salmon recipe & content provided by Ryan Carter

This Indian tandoori salmon recipe makes the perfect quick, easy, nutrient-dense midweek meal. Indian spices are well-known for their anti inflammatory benefits,^[1] and this recipe is an easy way to take advantage of their savory flavor and healing properties.

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You’ll get the most out of this tandoori salmon recipe if you use wild-caught fish. Compared to conventional salmon, the wild-caught variety is packed with omega-3 fats and astaxanthin to feed your mitochondria. Plus, it contains more potassium and less mercury than farmed salmon. Always check your labels, and go with wild-caught fish for this recipe.

Unlike some traditional Indian dishes, this salmon tandoori also contains no conventional dairy, which can upset your stomach and cause inflammation. Instead, this recipe uses coconut oil and coconut yogurt for a dairy-free swap. This keto-friendly tandoori salmon also includes a side of cauliflower rice, but you could also cook and cool regular white rice if you’re on a carb refeed day or need a post-workout meal.

Since most of us don’t have a tandoor oven in our kitchens, this tandoori salmon recipe uses the power of your standard oven: Simply bake as usual, then broil for a few minutes to create a light color and crust on the outside. Serve with a fresh salad or coconut flour tortillas for a delicious low-carb meal.

Easy Baked Tandoori Salmon

Start to Finish: 50 minutes (20 minutes active)

Tandoori salmon ingredients:

• Two 4-ounce wild-caught salmon fillets
• 6 ounces plain, sugar-free coconut milk yogurt
• 1 tablespoon raw apple cider vinegar
• 1 tablespoon avocado oil
• 1 teaspoon ground ginger, or 1 inch piece of blended fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon green cardamom seeds
• 1 teaspoon ceylon cinnamon
• 1 teaspoon cloves
• 1 teaspoon cumin seeds

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Cauliflower rice ingredients:

• 1 medium head of cauliflower, riced
• 1 tablespoon coconut oil
• 1 spring onion, sliced
• 1 small carrot, sliced or spiralized
• 1/4 cucumber, sliced
• 1 lime, cut into wedges

Instructions:

1. Prepare the tandoori salmon. In a mixing bowl, combine coconut yogurt with all spices. Add the salmon to the bowl and cover. Marinade for 30 minutes (either on the counter if you plan to cook immediately, or in the fridge if cooking later).
2. Preheat oven to 350 degrees. Line a baking sheet with foil.
3. Remove the salmon from marinade and lay skin side down on the baking sheet.
4. Bake in the oven for 5 minutes. Raise your oven rack to the top, then broil the salmon for 2-3 minutes until a light brown crust has formed.
5. While salmon bakes, prepare the cauliflower rice. Heat a wide saucepan over medium heat and add the coconut oil, swirling to coat the pan.
6. Add cauliflower to the pan. Sautee for 3 minutes or until softened, then remove from heat.
7. Divide cauliflower rice between two plates, then top with salmon. Garnish with remaining vegetables and a squeeze of lime juice.

Serves: 2

Nutritional Information (Per Serving):

• Calories: 432
• Protein: 34g
• Carbs: 22.1g
• Fiber: 8.2g
• Sugars: 7.8g
• Net Carbs: 13.9g
• Total Fat: 23g
• Saturated Fat: 10g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans fat: 0g
• Cholesterol: 63mg
• Sodium: 621mg
• Potassium: 1044mg
• Vitamin A: 4478mg
• Vitamin C: 145mg
• Calcium: 242mg
• Vitamin K: 61ug
• Iron: 3.5mg
• Zinc: 1mg