Indian-Spiced Roast Salmon

Becky Luigart-Stayner

These fillets are seasoned with a fragrant mélange of spices and herbs. Serve with a side of steamed basmati rice.

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

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 46%
  • Fat: 15.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 3.2g
  • Protein: 35.9g
  • Carbohydrate: 2.6g
  • Fiber: 0.3g
  • Cholesterol: 111mg
  • Iron: 1.6mg
  • Sodium: 390mg
  • Calcium: 54mg

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

Preparation

  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.
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