Tandoori salmon with cucumber sauce

Ingredients

Salmon

• 1½ lbs salmon, boneless fillets, portioned
• 2 tbsp tandoori seasoning
• ½ tsp salt
• 2 tbsp olive oil or melted coconut oil

Cucumber sauce

• 2 garlic cloves, minced
• ½ lime, juice only
• ½ (51⁄3 oz.) cucumber, shredded
• ¾ cup (4¾ oz.) Greek yogurt (4% fat)
• ½ tsp salt

Crispy salad

• 1 (5 oz.) yellow bell pepper, sliced
• 3 (1½ oz.) scallions, finely chopped
• 2 (14 oz.) avocados, cubed
• 5 oz. (3 cups) Romaine lettuce, chopped
• ½ lime, juice only

Instructions

1. Heat the oven to 350°F (175°C).
2. Place the salmon in a baking dish. Mix the tandoori seasoning and salt with the oil in a small bowl and brush it over the salmon. Bake in the oven for 15–20 minutes or until the salmon flakes easily with a fork.
3. Mix the garlic, lime juice, shredded cucumber (squeeze out some of the water from the cucumber if you want a thicker sauce), and yogurt in a bowl. Taste for seasoning and add salt if needed.
4. For the salad, chop the vegetables. Combine with lettuce in a serving bowl. Drizzle with lime juice.
5. Serve the salmon with the salad and top with cucumber sauce.