Indian Inspired Summer Salmon Bake / Gluten Free
This quick & delicious sheet-pan summer dinner is so healthy and easy, you can soak up the last of that sunshine a little longer, and have dinner on the table in no time!
Low-carb and gluten free, a little spice, and a lot of Indian inspired flavors come together to make your taste buds dance.
I don’t know about you, but I LOVE Indian dishes! But, here in Texas, it’s summer, and I cannot be bothered standing by the stove, slow cooking a rich curry that is just too heavy for these hot summer nights.
This is why I wanted to create a lighter, summer dish, that can still provide all the delicious tandoori flavors without feeling weighed down. I love serving it alongside a yogurt based sauce, which also helps to keep things fresh, and super healthy.
Being able to just throw everything in one sheet pan, stick it in the over, and in less than 20 minutes, have a complete meal on the table for my family is how all summer dinners should be, in my opinion.
The trick here is to cut the zucchini and yellow squash into slices no larger than 1/4 inch. This will allow them to fully cook by the time the fish is ready to come out of the oven. Et Voila! Dinner is served!
I created this recipe for two, as it’s just my husband and I, however, you can easily double it for 4 people and the cook time still remains the same. Just make sure to leave space between the salmon fillets so that they can roast, creating beautiful golden brown edges, instead of steaming.
In addition to being an great weeknight meal, this recipe comes together so quickly that it would be perfect to serve for a casual dinner party. Whether you have unexpected guests or just want to do an easy, simple gathering, this is a great go-to recipe!
I love making dishes that I can prep ahead of time and just pop in the oven when everyone is here. You can totally make this earlier in the afternoon, cut up your veggies, place your salmon with them on the baking sheet, drizzle with olive oil, sprinkle the spices and smear the yogurt sauce on top of your fillets and stick it in the fridge until you are ready to make it.
Clean up is very minimum and your kitchen will be nice and clean when your guests arrive. Once you’re ready to bake it, preheat your oven to 500°F and place it in there for 17-19 minutes!
In the meantime, you can go entertain your guests and not fuss over the stove while everyone is mingling. You will definitely look like a rock-star host! You’re welcome!
The veggies should be nice and tender, but not soggy, and the fish should read about 135° F, as it will continue to cook once you take it out.
Indian Inspired Salmon Summer Bake
Ingredients
For the Salmon & Veggies
- 1 tsp garam masala
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp salt
- 1/4 tsp cayenne
- 1/4 tsp sugar
- 2 tbsp olive oil avocado oil & grape seed oil work too
- 3 tbs non-fat, plain Greek yogurt
- 1 zucchini sliced into 1/4" slices, on the diagonal
- 1 yellow squash sliced into 1/4" slices, on the diagonal
- 1 large shallot thinly sliced
- 2 5 oz salmon fillets
- lemon wedges for serving
For the Indian Yogurt Sauce
- 2 tbsp non-fat, plain Greek yogurt
- 1 tsp lemon zest
- 1 tbsp cilantro finely chopped
- 1/2 tsp garam masala
- 1/4 tsp salt
Instructions
Indian Inspired Salmon & Veggie Bake
- Preheat your oven to 500° F / Line a baking sheet with parchment paper.
- Mix together the garam masala, ginger, coriander, salt, sugar & cayenne in a small bowl and set aside.
- Place your salmon fillets on the center of the baking sheet, leaving some space between them to prevent them from steaming. Spread the zucchini, yellow squash and shallot on the pan around the salmon, doing your best to get them in a single layer.
- Drizzle the olive oil (or oil of your choice) generously over the salmon and the veggies.
- Sprinkle half of the spice mixture over your veggies, reserving the other half in the bowl.
- Add the Greek yogurt to the remaining spices and mix until combined. Using the back of a spoon, or small spatula, spread the yogurt mixture ontop of the salmon.
- Bake in preheated oven for 17-19 minutes, or until the fish is opaque and reaches 135°F in the center.
Indian Yogurt Sauce
- Mix all of the sauce ingredients in a small bowl and mix together to combine. Serve alongside the fish with some extra lemon wedges for a refreshing & tangy side sauce.
