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

Ingredients

• 1.5 lb Salmon fillets
• 2 Eggs
• 4 cups Spinach
• 1/2 cup Plain yogurt (unsweetened)
• 2 tbsp Lemon juice
• 1 tbsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Turmeric
• 1 tsp Smoked paprika
• 2 cloves Garlic (minced)
• 1 tbsp Ginger (minced)
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Olive oil

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment.

2. 2

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

3. 3

   Coat salmon with the tandoori-style mixture. Bake 12–15 minutes until the salmon flakes easily.

4. 4

   Spinach yogurt sauce: wilt spinach in a pan with a splash of water until soft; blend with yogurt until smooth. Season to taste.

5. 5

   Optional egg element: hard-boil eggs (or soft-boil for creamier yolks). Slice and serve alongside or on top.

6. 6

   Plate salmon and spoon spinach yogurt sauce over. Add egg slices if using.