Spiced Indian Salmon Breakfast Bowl

Indian · 30 min · Fish · pescatarian, gluten-free, high-protein

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Ingredients

• 4 (about 150g each) Salmon fillets
• 1 cup Plain yogurt
• 1 cup Cherry tomatoes
• 1/4 cup Fresh cilantro
• 1 Lemon
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric powder
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 2 cups Cooked basmati rice
• 1 Cucumber

Method

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Rub salmon fillets with 1 tsp olive oil, garam masala, turmeric, garlic paste, ginger paste, salt, and pepper. Place on baking sheet.
3. Bake salmon for 12-15 minutes until cooked through and flaky.
4. Meanwhile, prepare the yogurt sauce by mixing yogurt with chopped cilantro, lemon juice, a pinch of salt, and pepper.
5. Slice cherry tomatoes and cucumber for garnish and additional freshness.
6. Fluff cooked basmati rice and divide into four bowls.
7. Top each bowl with a baked salmon fillet, a dollop of yogurt sauce, cherry tomatoes, cucumber slices, and fresh cilantro.
8. Serve immediately with lemon wedges on the side.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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