Tandoori spiced salmon with yoghurt and cucumber salad
Salmon coated in a spiced yoghurt crust and baked until juicy, served with a cooling cucumber and mint salad.
- Time30 min
- LevelEasy
- Costabout £3.40 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Mix half the yoghurt with the spices, garlic and half the lemon juice. Coat the salmon and leave for 10 minutes.
10 min - 2
Heat the oven to 220°C (200°C fan). Put the salmon on a lined tray and bake for 12 minutes until just cooked through.
12 min - 3
Mix the remaining yoghurt with the cucumber, mint, tomato and the rest of the lemon juice.
- 4
Heat the rice as the packet says.
- 5
Serve the salmon on the rice with the salad and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.