Description
Tender roasted salmon coated in a creamy yogurt and warm spice marinade, served with roasted lemon slices, fluffy rice, and roasted vegetables for a flavorful and comforting dinner.
Ingredients
Scale
- 4 salmon fillets, about 6 ounces each
- 3/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large lemon, sliced
- 2 tablespoons fresh parsley, chopped
- 3 cups cooked rice, for serving
- 2 cups roasted vegetables, for serving
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet or baking dish with parchment paper.
- In a mixing bowl, whisk together the Greek yogurt, olive oil, garlic, paprika, cumin, coriander, turmeric, salt, and black pepper until smooth.
- Arrange the salmon fillets on the prepared baking sheet and scatter lemon slices around and underneath the fish.
- Spread the yogurt spice mixture evenly over the salmon fillets.
- Roast for 14 to 16 minutes until the salmon flakes easily with a fork and the top is lightly golden.
- Let the salmon rest for 3 minutes, then sprinkle with fresh parsley.
- Serve warm with cooked rice and roasted vegetables.
Notes
- Use full-fat Greek yogurt for the creamiest texture.
- Pat the salmon dry before adding the marinade so it adheres better.
- Fresh lemon juice right before serving adds extra brightness.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1 salmon fillet with rice and vegetables
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg