Cookwith

Name: Easy Salmon Tikka Bowl
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (6 oz) skinless salmon fillets; 1/2 cup plain Greek yogurt (low-fat); 1 tbsp lemon juice; 1 tbsp ginger-garlic paste; 1 tsp garam masala; 1 tsp ground cumin; 1/2 tsp turmeric powder; 1/2 tsp chili powder; 1/2 tsp salt; 1 tbsp olive oil; 1 cup cooked brown basmati rice; 1/4 cup chopped fresh cilantro; 1/2 cup cucumber, diced; 1/2 cup cherry tomatoes, halved; 1/4 small red onion, thinly sliced

Easy Salmon Tikka Bowl

miradugm

This easy Indian-inspired Salmon Tikka Bowl brings restaurant flavors to your kitchen with minimal fuss. Marinated salmon fillets are roasted until juicy and lightly charred, then served over nutty brown basmati rice with a fresh, crunchy salad. The creamy yogurt marinade infuses the fish with aromatic spices while keeping it tender. The dish is finished with vibrant herbs and veggies for a colorful, satisfying dinner that’s high in protein and pescatarian-friendly. It’s perfect for busy weeknights when you want something healthy, flavorful, and deeply comforting without hours in the kitchen.

Ingredients

Instructions

In a bowl, mix Greek yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, turmeric, chili powder, and salt.
Add salmon fillets and coat well. Let marinate for at least 15 minutes (or up to 1 hour in the fridge).
Preheat oven to 425°F (220°C). Line a baking sheet with foil and brush with olive oil.
Place marinated salmon fillets on the sheet. Roast for 12-15 minutes, until cooked through and slightly charred at the edges.
While salmon cooks, prepare the salad: toss cucumber, cherry tomatoes, red onion, and cilantro together in a small bowl.
Divide cooked brown basmati rice between two bowls. Top each with a salmon fillet and the fresh salad.
Garnish with extra cilantro and a squeeze of lemon, if desired. Serve immediately.