Indian-Spiced Roast Salmon

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)

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

Heat oven to 400°.

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.

Nutritional Information

Calories:

301 (46% from fat)

Fat:

15.4g (sat 2.7g,mono 7.7g,poly 3.2g)

Protein:

35.9g

Carbohydrate:

2.6g

Fiber:

0.3g

Cholesterol:

111mg

Iron:

1.6mg

Sodium:

390mg

Calcium:

54mg