ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cumin-Coriander Crusted Salmon

Yield 4 servings (serving size: 1 fish fillet and 1 lemon wedge)
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.

Ingredients

  • 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
  • Cooking spray
  • 4 lemon wedges

Nutrition Information

  • calories 289
  • caloriesfromfat 44 %
  • fat 14.2 g
  • satfat 3.2 g
  • monofat 6.5 g
  • polyfat 3.3 g
  • protein 36.3 g
  • carbohydrate 1.9 g
  • fiber 0.4 g
  • cholesterol 87 mg
  • iron 0.7 mg
  • sodium 200 mg
  • calcium 29 mg

How to Make It

  1. 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.

  2. Preheat oven to 400°.

  3. 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.