Skinless salmon fillets are generously coated with a fragrant Moroccan spice blend then pan seared to perfection, then they are covered with a bright and creamy lemon and cilantro sauce. Serve with roasted veggies and couscous for a perfect meal!
- 4 (6 oz) skinless salmon fillets
- 1 1/4 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp turmeric
- 1/4 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
Lemon Yogurt Sauce
- 1/2 cup fat free plain Greek yogurt
- 2 Tbsp heavy cream or whipping cream
- 1/4 tsp lemon zest
- 2 tsp fresh lemon juice
- 1 tsp minced fresh garlic
- 1 Tbsp finely minced fresh cilantro, plus more for serving
Let salmon rest at room temperature 10 minutes.
Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.
Cook salmon in skillet about 3 – 4 minutes per side. Plate and top with lemon yogurt sauce and garnish with cilantro.
For the sauce
In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic and cilantro, season lightly with salt and pepper. Let rest at room temperature while preparing salmon (or gently warm in microwave, you don’t want cold sauce on warm salmon).
Recipe source: Cooking Classy