A dinner that’s both bright and hearty really hits the spot on a cold evening. This recipe for baked salmon with yogurt and warm spices that Gavi, 6th grade, has so generously shared looks beautiful and tastes delicious. It will nourish your body and your senses! Gavi suggests serving the dish with couscous. If you have leftovers, you’re lucky: they’ll be terrific on a salad the next day. Enjoy!
Ingredients
4 salmon fillets (about 6 oz each)
¾ c plain Greek yogurt
2 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric, if desired
2 cloves garlic, minced (or ½ tsp garlic powder)
1 Tbsp fresh lemon juice, plus more for serving
¾ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 Tbsp chopped or torn fresh mint or parsley, or more to taste
Instructions
- In a bowl, mix together the yogurt, spices, garlic, lemon juice, salt, and pepper.
- Pat the salmon fillets dry with paper towels. Coat each fillet generously with the yogurt mixture. You can cook the fillets immediately or let them marinate for up to 30 minutes.
- For conventional oven: Preheat to 350°F. Place salmon on a baking sheet (lined with parchment paper or foil for easy cleanup) and bake for 18-25 minutes, or until it flakes easily with a fork.
For air fryer: Preheat to 400°F. Cook salmon for 12-15 minutes, or until it flakes easily with a fork. - Squeeze some lemon juice over the fish and garnish with the fresh herbs.