Prep time: 5 minutes
Marinating time: 15-30 minutes
Roasting time: 15-20 minutes
4 salmon fillets, skin on
½ cup plain low-fat yoghurt
1 tbsp lemon juice
1 clove garlic, minced
2 tbsp tandoori powder
1. Preheat the oven to 450°F/230°C
2. In a medium sized bowl, combine all the ingredients for the sauce.
3. Marinate the fish in half the tandoori sauce, rubbing it in all over the fish. Let it marinate for 15-30 minutes.
4. Line a lipped cookie sheet and place the salmon fillets on top. Roast until the center is no longer pink (10-20 minutes depending on the thickness of thefillets).
I served it with curried fiddleheads and Indian style cauliflower - sookhi goobi