Paleo Tandoori Salmon
Elevate your dinner game with this Paleo Tandoori Salmon, a vibrant and healthy dish bursting with bold Indian-inspired flavors. Perfectly marinated in a creamy blend of paleo-compliant coconut yogurt, zesty lemon juice, and aromatic spices like turmeric, cumin, and paprika, this dish brings all the warmth and depth of tandoori cooking with none of the dairy. The salmon is baked to tender perfection, resulting in a flaky, flavorful entree that's as nutritious as it is delicious. Garnished with fresh cilantro and served with lemon wedges, this quick and easy recipe is ready in just 30 minutes, making it an ideal choice for a wholesome weeknight meal or an impressive dinner party centerpiece. Whether you're following a paleo diet or just looking for a healthy, gluten-free option, this tandoori salmon recipe is sure to delight your taste buds while keeping things light and clean!
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Recipe Information
Ingredients
- 4 fillets (6 ounces each) Salmon fillets (skinless)
- 1 cup Coconut yogurt (unsweetened, paleo-compliant)
- 2 tablespoons Lemon juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 tablespoon Coconut oil (melted, for greasing)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Rinse and pat dry the salmon fillets. Place them in a shallow dish suitable for marinating.
In a medium-sized bowl, combine coconut yogurt, lemon juice, minced garlic, grated ginger, paprika, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), sea salt, and black pepper. Mix well to form a smooth marinade.
Pour the marinade over the salmon fillets, ensuring each piece is well coated. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with coconut oil.
Remove the salmon from the marinade, letting any excess drip off, and place the fillets on the prepared baking sheet.
Bake the salmon for 12–15 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
Once cooked, remove the salmon from the oven and let it rest for a couple of minutes.
Garnish with freshly chopped cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
