Spice-Roasted Salmon

Photo: Jason Wallis; Styling: Cindy Barr

Garam masala, a warm Indian spice blend, makes a simple rub for fish, chicken, pork, or lamb. Serve the salmon with steamed snow peas and precooked jasmine rice (such as Uncle Ben's).

Yield: Serves 4 (serving size: 1 fillet and about 2 tablespoons yogurt mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 17.6g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 3.8g
  • Protein: 38.1g
  • Carbohydrate: 1.1g
  • Fiber: 0.1g
  • Cholesterol: 98mg
  • Iron: 0.8mg
  • Sodium: 389mg
  • Calcium: 32mg

Ingredients

  • 1 1/2 tablespoons olive oil, divided
  • 4 (6-ounce) sustainable salmon fillets
  • 3/4 teaspoon garam masala
  • 5/8 teaspoon kosher salt, divided
  • 1/3 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons crème fraîche or sour cream
  • 1 teaspoon fresh lime juice
  • 1 lemon, cut into wedges

Preparation

  1. 1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle fillets evenly with garam masala and 1/2 teaspoon salt. Add fillets to pan, skin side down. Cook 7 minutes; turn over, and cook 1 minute or until desired degree of doneness.
  2. 2. Combine remaining 2 1/2 teaspoons oil, remaining 1/8 teaspoon salt, yogurt, green onions, crème fraîche, and lime juice in a small bowl, stirring with a whisk. Serve yogurt mixture with fillets. Serve with lemon wedges.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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