Last Updated on April 15, 2022 by Karen
Tangy yogurt mixed with classic Moroccan spices serves as the marinade in this flavor packed salmon dish.
I have a few go-to salmon preparations and this one is an easy and probably the most flavorful one. This roasted salmon dish is the perfect light and healthy dinner option that’s packed with a blend of flavorful spices. Served with quinoa salad or rice pilaf, it’s easy enough for a weeknight dinner and elegant enough to impress your dinner guests.
The marinade adds a lot of flavor to salmon filet, and it works incredibly well on chicken breasts and thighs too.
Moroccan Roasted Salmon
Tangy yogurt mixed with classic Moroccan spices serves as the marinade in this flavor packed salmon dish.
Servings 4
Ingredients
- ½ cup plain yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 tsps paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp turmeric
- Salt and pepper to taste
- 4 6 oz skinless center-cut salmon fillets about 1 inch thick
- Fresh chopped parsley for garnish
Instructions
- In a small bowl, whisk together yogurt, lemon juice, olive oil, garlic, paprika, cumin, coriander, turmeric, salt, and pepper. Pour mixture into a large resealable plastic bag with salmon fillets and turn to coat with the marinade. Refrigerate for at least 15 minutes, up to 30 minutes.
- Preheat oven to 450F.
- Remove salmon from the marinade, blotting any excess with paper towels. Place salmon on a baking sheet coated with cooking spray and bake for 20 minutes, or until the fish flakes easily.
- Garnish with parsley and serve warm with quinoa salad or rice pilaf.
