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.