Indian Inspired Salmon Summer Bake
A light and gluten free, fuss free, simple weeknight dinner. Light on the prep-work, big on Indian flavors!
Servings: 2
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.
Notes
🧡 Pro tip: When slicing this zucchini & yellow squash, make sure that your slices are no larger than 1/4" so that they are tender and perfectly cooked by the time the salmon is ready. Cutting them on the diagonal makes them look prettier, too.