Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette.
4 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
2/3 cup plain fat-free yogurt
2 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 425°.
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.
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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