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Picture of Tandoori-style Charred Salmon and Vegetables Recipe
nordic lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1022 kcal 51 %
  • Fat 66 g 102 %
  • Saturated 15 g 77 %
  • Carbs 25 g 8 %
  • Fiber 7 g 26 %
  • Protein 82 g 164 %
  • Cholesterol 211 mg 70 %
  • Sodium 1912 mg 80 %
  • Calcium 354 mg 35 %
  • Magnesium 161 mg 38 %
  • Potassium 2168 mg 46 %
  • Iron 7 mg 38 %
  • Zinc 4 mg 34 %
  • Phosphorus 1133 mg 162 %
  • Vitamin A 524 µg 58 %
  • Vitamin C 55 mg 61 %
  • Thiamin (B1) 1 mg 93 %
  • Riboflavin (B2) 1 mg 88 %
  • Niacin (B3) 32 mg 202 %
  • Vitamin B6 3 mg 198 %
  • Folate equivalent (total) 230 µg 57 %
  • Vitamin B12 12 µg 486 %
  • Vitamin D 38 µg 251 %
  • Vitamin E 18 mg 121 %
  • Vitamin K 124 µg 103 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tandoori-style Charred Salmon and Vegetables Recipe

Ingredients

  • 3/4 cup plain yogurt
  • 1 tablespoon freshly grated ginger
  • 2 medium cloves garlic, grated (about 2 teaspoons)
  • 1/2 small hot chili, sliced (optional)
  • 2 teaspoons Garam Masala
  • 1 tablespoon vegetable oil, plus more for the grill if grilling
  • Kosher salt
  • 2 skinless salmon fillets, about 6 ounces each
  • 1 bunch asparagus, trimmed, or one head of broccoli, cut into spears and blanched for 2 minutes in salted boiling water
  • Cilantro or parsley, torn (optional)
  • Lemon wedges (optional)

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