Indian · main

Sheet-Pan Tandoori Salmon and Vegetables

Sheet-Pan Tandoori Salmon and Vegetables reads umami 6.6, richness 5.8 and sourness 5.2 on Palate's 0–10 flavor X-ray — a Indian main, about 44 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.6 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 6.8 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 6.6 · Richness 5.8 · Sourness 5.2 · Citrus 5.2 · Salinity 4.3 · Fruity 4.2 · Sweetness 3.6 · Allium 3.5 · Marine & Briny 3.1 · Warm Spice 3.0 · Heat 2.7 · Herbaceous 2.7 · Smoke 2.6 · Funk & Ferment 2.4 · Earthy 1.9 · Floral 1.5 · Nutty 1.4 · Bitterness 1.3

What's in it (16)

• salmon fillet — 680 g
• plain yogurt — 237 g
• tomato paste — 30 g
• garlic — 9 g
• ginger — 15 g
• garam masala — 10 g
• cumin — 5 g
• smoked paprika — 5 g
• cayenne pepper — 3 g
• salt — 12 g
• vegetable oil — 41 g
• cauliflower — 100 g
• red bell peppers — 200 g
• red onion — 110 g
• lemon — 65 g
• cilantro — 7 g

Time & effort: about 44 min (29 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 126.8 kcal, 10.1 g protein, 7.5 g fat, 4.5 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. In a large bowl, whisk together the yogurt, tomato paste, garlic, ginger, garam masala, cumin, smoked paprika, cayenne, and 1 tsp of the salt. Spoon 3 tablespoons of this marinade into a small bowl, cover, and refrigerate — this is for basting later.
2. Add the salmon portions to the remaining marinade in the large bowl and turn to coat on all sides. Let stand at room temperature 15 minutes while you heat the oven to 425°F and prep the vegetables.
3. On a large rimmed sheet pan, toss the cauliflower, bell peppers, and red onion with 2 tablespoons of the oil and the remaining salt. Spread in a single even layer and roast until the edges just begin to color, about 10 minutes.
4. Remove the pan and push the vegetables to the two long edges to clear a space in the center. Lift the salmon from the marinade, letting the excess drip off, and discard the used marinade; set the portions skin-side down in the cleared center and rub the tops with the remaining 1 tablespoon oil.
5. Return the pan to the oven and roast until the salmon is opaque throughout and flakes easily with a fork, about 130°F in the thickest part for medium (roast 2-3 minutes more to 145°F if you prefer it well-done), and the vegetables are tender, 10-12 minutes.
6. Switch the oven to broil. Brush the top of each salmon portion with the reserved basting marinade, then broil until it sets into a light golden crust with a few charred spots, 2-3 minutes — watch closely so it doesn't burn.
7. Transfer everything to plates, squeeze the lemon wedges over the salmon and vegetables, scatter with the cilantro, and serve hot.

Dishes with a similar flavor shape

• Cajun Shrimp and Sausage Skillet — Cajun/Creole · Cajun
• Skillet Cajun Shrimp and Sausage — Cajun/Creole · Cajun
• Tacos al Pastor — Mexican
• Louisiana BBQ Shrimp in Garlic Butter — Cajun/Creole
• Grilled Salmon with Maple Glaze — American

Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.