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

Ingredients

• 1.25 lb salmon fillets
• 3/4 cup plain yogurt (unsweetened)
• 3 cloves garlic (minced)
• 1 tbsp ginger (grated)
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp smoked paprika
• 1 tsp garam masala
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1 tbsp olive oil
• 2 cups spinach
• 1 cup cucumber (diced, optional)(optional)

Instructions

1. 1

   Pat salmon dry. In a bowl, mix yogurt, garlic, ginger, lemon juice, cumin, coriander, turmeric, smoked paprika, garam masala, salt, and pepper.

2. 2

   Coat salmon with the yogurt-spice mixture. Marinate 10 minutes (or up to 1 hour in the fridge).

3. 3

   Heat olive oil in a skillet over medium-high heat. Sear salmon 3–4 minutes per side depending on thickness (or until it flakes easily).

4. 4

   Meanwhile, wilt spinach in a small pan with a splash of water for 1–2 minutes; squeeze out excess moisture and chop finely.

5. 5

   Stir chopped spinach into remaining yogurt (or make a fresh portion) and season with a pinch of salt and lemon juice.

6. 6

   Serve salmon with spinach yogurt sauce and optional diced cucumber.