Indian-Spiced Roast Salmon

Love this combination of fragrant, warm spices. Serve with a side of steamed basmati rice. Recipe is from Cooking Light Magazine.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon fennel seed, crushed
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground cloves
• 4  salmon fillets (6-ounces each - 1 1/4 inches thick)
• 1⁄2 teaspoon salt
• 1  teaspoon olive oil
• 1⁄4 cup plain fat-free yogurt
• 4  lemon wedges

Directions

1. Heat oven to 400 degrees F. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt, dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin side up; cook 5 minutes or until bottoms are golden. Turn fillets over. Place skillet in oven and bake at 400 degrees 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.