Cumin-Coriander Crusted Salmon

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.

Yield: 4 servings (serving size: 1 fish fillet and 1 lemon wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 44%
  • Fat: 14.2g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 3.3g
  • Protein: 36.3g
  • Carbohydrate: 1.9g
  • Fiber: 0.4g
  • Cholesterol: 87mg
  • Iron: 0.7mg
  • Sodium: 200mg
  • Calcium: 29mg

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

Preparation

  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.
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