Tandoori Roasted Salmon and Vegetables
1 teaspoon ground ginger
1 teaspoon garam masala
1 teaspoon ground coriander
¾ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon sugar
1 lb. uncooked zucchini and yellow squash, cut into 1/4-inch slices
1 large shallot, thinly sliced
2 teaspoons olive oil
1 ¼ uncooked farmed skinless salmon fillets, approx 4 (5-ounce) fillets
3 tablespoons plain lowfat yogurt
1 spray cooking spray
1. Place rack in upper third of oven. Preheat oven to 500°F. Spray large rimmed baking sheet with nonstick spray.
2. Stir together ginger, garam masala, coriander, salt, cayenne, and sugar in small bowl.
3. Place squash and shallot on prepared baking sheet. Drizzle with oil and 2 teaspoons of spice mixture and toss to coat. Spread in even layer around edge of pan. Place salmon in center of pan.
4. Add yogurt to remaining spice mixture in bowl; spoon over salmon. Bake in upper third of oven until fish is just opaque, 12-14 minutes. Serve with lemon wedges.
1 WW SmartPoint
Plain low-fat yogurt makes a tangy accompaniment for this dish (2 tablespoons plain low-fat yogurt per serving will increase the SmartPoints by 1).
• Total Time: 23 Minutes
• Prep: 6 Minutes
• Cook: 12 Minutes
Source: Weight Watchers (Servings: 4 | Yield: 1 filet and 1 cup veg per serving)