Spiced Indian Salmon Breakfast Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 30 min · Fish · pescatarian, gluten-free, high-protein
434 cal
32g protein
45g carbs
14g fat
per serving · estimated
Ingredients
- 4 (about 150g each) Salmon fillets
- 1/2 cup Plain yogurt
- 1/2 cup Cherry tomatoes
- 1/4 cup Fresh cilantro
- 1 Lemon
- 1/2 tsp Ginger paste
- 1/2 tsp Garlic paste
- 1/4 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 1 cup Cooked basmati rice
- 1 Cucumber
Method (tap to check — screen stays awake)
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Rub salmon fillets with 1 tsp olive oil, garam masala, turmeric, garlic paste, ginger paste, salt, and pepper. Place on baking sheet.
- Bake salmon for 12-15 minutes until cooked through and flaky.
- Meanwhile, prepare the yogurt sauce by mixing yogurt with chopped cilantro, lemon juice, a pinch of salt, and pepper.
- Slice cherry tomatoes and cucumber for garnish and additional freshness.
- Fluff cooked basmati rice and divide into four bowls.
- Top each bowl with a baked salmon fillet, a dollop of yogurt sauce, cherry tomatoes, cucumber slices, and fresh cilantro.
- 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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