This baked tandoori salmon bowl with cauliflower rice is a high-protein, low-carb, and easy weeknight dinner packed with bold flavor!

Bold flavor, warm Indian spices, healthy and high in protein, this baked tandoori salmon bowl brings it all together in one simple, satisfying bowl!

The salmon gets coated in a creamy yogurt marinade with garam masala, cumin, ginger, garlic, and a little cayenne for heat. Yogurt is a great marinade for salmon since it helps make it moist and tender and doesn't “cook” the salmon like citrus or vinegar can.

After baking in a high-heat oven, it comes out juicy on the inside with nice toasty bits on top. And while the salmon bakes, the cauliflower rice cooks up fast in a skillet to make it a complete meal.

Plus, this recipe is super simple. Just mix the marinade and let the salmon soak it up. It’s best to marinate it in the morning or the night before for maximum flavor. When you’re ready, it only takes about 15 minutes to bake, making it a quick and easy weeknight meal!

Key Ingredients & Substitutions

FAGE Greek yogurt: We recommend marinating the salmon for at least an hour to help it soak up the flavor. You can use any fat level (0 to 5%) depending on what you have on hand.

Minced garlic and ginger: We add a good amount (tablespoon of each) for bold flavor and warmth.

Garam masala and cumin: The spice combo for tandoori flavor. They add depth, warmth, and an Indian-style flavor.

Cayenne: If you just want a little heat, use about ½ teaspoon. For more of a spicy kick, go for the full teaspoon.

Cauliflower rice: An easy and low-carb veggie base that you pan fry while the salmon bakes. Fresh or frozen cauliflower rice both work.

Preparation Steps

Marinate the salmon: In a large bowl, mix the Greek yogurt, ginger, garlic, cumin, garam masala, cayenne, salt, and pepper. Coat the salmon fillets in the marinade and refrigerate for at least 1 hour or up to overnight. Avoid marinating for more than 24 hours since texture of the fish can become too soft.

Bake salmon: Preheat the oven to 500°F. Line a baking sheet with foil. Place the salmon on the sheet and bake for 10 to 15 minutes, or until it’s cooked through and lightly charred on top.

Cook cauliflower rice (while salmon bakes): Heat a little oil in a large nonstick skillet over medium-high heat. Add cauliflower rice and season with ½ teaspoon cumin, ½ teaspoon salt (or more to taste) and ¼ teaspoon pepper. Cook the cauliflower rice for 12 minutes, stirring occasionally, until it’s lightly golden

Serve: Spoon the cauliflower rice into bowls and top with the baked tandoori salmon. Squeeze fresh lemon juice over top of salmon and add any other bowl toppings as desired.

Optional Bowl Toppings

Of course you can add more bowl toppings! Here are some tasty ideas:

• Chopped cilantro
• Thinly sliced red onions
• Chopped cherry tomatoes
• Chopped cucumber
• Sliced avocado
• Raita or a simple cucumber yogurt sauce (we use: ½ cup Greek yogurt, 1 tablespoon lemon juice, 1 minced garlic clove, and salt and pepper to season) 

How to Store

Let the salmon cool completely, then store it in an airtight container in the fridge for up to 3 days. The cauliflower rice can be stored in the same container or separately.

To reheat, warm gently in the microwave or a skillet over medium heat until heated through. The salmon is also great cold.

More High Protein Bowls

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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