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Easy Baked Tandoori Salmon With Cauliflower Rice

Start to Finish: 50 minutes (20 minutes active)


  • 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

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


  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.

Makes: Serves 2

Nutritional Information (Per Serving):

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