Indian Tandoori-Spiced Salmon with Spinach Yogurt (Low-Carb)

Ingredients

• 1 lb salmon fillets
• 3/4 cup plain yogurt (full-fat)
• 2 cups spinach
• 2 tbsp lemon juice
• 3 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp smoked paprika
• 1 tsp salt(optional)
• 1/2 tsp black pepper(optional)
• 1 tbsp olive oil

Instructions

1. 1

   Blend spinach with yogurt until smooth (or finely chop and stir in).

2. 2

   In a bowl, mix yogurt-spinach, lemon juice, garlic, ginger, cumin, coriander, turmeric, smoked paprika, salt, and pepper.

3. 3

   Coat salmon with the marinade. Marinate 10 minutes (or up to 30 if time).

4. 4

   Heat oven to 425°F (or use a hot broiler). Place salmon on a lined tray and drizzle with olive oil.

5. 5

   Bake 10–14 minutes until just cooked (flake easily).

6. 6

   While salmon bakes, simmer any remaining marinade in a small pot 2–3 minutes to thicken slightly (avoid raw contact).

7. 7

   Serve salmon with a spoon of spinach yogurt sauce.