Rich 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!
Ready in: 20minutes
4(6 oz)skinless salmon fillets
1 1/4tspground coriander
Salt and freshly ground black pepper
Lemon Yogurt Sauce
1/2cupfat free plain Greek yogurt
2Tbspheavy cream or whipping cream
2tspfresh lemon juice
1tspminced fresh garlic
1Tbspfinely 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).