Randy Mayor; Cindy Barr
Yield
4 servings (serving size: 1 salmon fillet and about 3 tablespoons yogurt mixture)

Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper), and sprinkle evenly over fish.

Step 3

Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.

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