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Indian-Spiced Roast Salmon

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 fillet, 1 tablespoon yogurt, and 1 lemon wedge)
These fillets are seasoned with a fragrant mélange of spices and herbs. Serve with a side of steamed basmati rice.

Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 (6-ounce) salmon fillets (about 1 1/4-inches thick)
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1/4 cup plain fat-free yogurt
  • 4 lemon wedges

Nutrition Information

  • calories 301
  • caloriesfromfat 46 %
  • fat 15.4 g
  • satfat 2.7 g
  • monofat 7.7 g
  • polyfat 3.2 g
  • protein 35.9 g
  • carbohydrate 2.6 g
  • fiber 0.3 g
  • cholesterol 111 mg
  • iron 1.6 mg
  • sodium 390 mg
  • calcium 54 mg

How to Make It

  1. Heat oven to 400°.

  2. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt; dredge fillets in spice mixture. Heat oil in a large skillet over medium-high heat. Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet with foil; bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Serve with yogurt and lemon wedges.