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Tandoori Roast Salmon Fillets with Cilantro Lime Yogurt

4 servings


Ethnic Cuisine High Fibre

Nutritional Facts Per Serving

28.40 g
6.31 g
0.12 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 281
  • Fat 15.03 g
    • Saturated   3.05 g
    • + Trans 
  • Cholesterol 77 mg
  • Sodium   249 mg
  • Carbohydrate 6.31 g
    • Fibre   0.12 g
    • Sugars  
  • Protein 28.40 g
    • Vitamin A 2 %
    • Vitamin C 10 %
    • Calcium 7 %
    • Iron 4 %


To make cilantro lime yogurt, combine the first 5 ingredients in a small bowl. Cover and refrigerate until needed.
Combine the tandoori paste and 1/4 cup yogurt in a bowl. Add the salmon and gently turn to coat. Cover and let salmon stand at room temperature until the oven is preheated.
Line a baking sheet with parchment paper. Preheat oven to 425 degrees F.
When the oven is preheated, set salmon, skin-side-down, on the baking sheet. Bake 15 minutes, or until cooked through. Plate the salmon and top with some of cilantro lime yogurt. Garnish each plate, if desired, with a cilantro sprig and a lime slice and serve.

Note: Tandoori paste is available in our ethnic foods aisle.

Serving Suggestions

Serve the fish with a side dish or two you create from recipes in our collection. The possibilities include Brussels Sprouts with Curry and Almonds; Basmati Rice with Mango and Mint; Curried Rice and Lentil Salad; and Curried Chickpea and Cauliflower.

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