Indian-Spiced Roast Salmon

From Cooking Light. Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  salmon fillets (about 1 inch thick)
•  cooking spray
• 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

Directions

1. Preheat oven to 425°.
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.
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.