This heart-healthy entrée combines vibrant cumin, coriander seed, and cilantro, each of which Aaron enjoys. Letting the spiced fillets rest in the fridge melds the flavors.
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped shallots
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
4 lemon wedges
How to Make It
Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste. Place fish, skin side down, in a shallow baking dish. Coat top of fish with cilantro mixture. Cover; refrigerate 1 hour.
Preheat oven to 400°.
Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
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