Yogurt and Spice Marinated Salmon

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4 tablespoons store-bought or homemade Greek yogurt

1 tablespoon garlic granules or powder

1 heaped tablespoon store-bought or homemade harissa paste

1 teaspoon ground turmeric

1 teaspoon paprika (any kind)

Finely grated zest of 1 lime and a good squeeze of juice (about 1 teaspoon zest and 1 to 2 tablespoons juice)

1 teaspoon olive oil

Generous amount of sea salt flakes and freshly ground black pepper

1 pound 2 ounce skinless salmon fillets (cut into 1 1/2-inch, 4-cm chunks)

Tortilla wraps

Sliced tomatoes

Finely sliced onion

Cilantro leaves

Greek yogurt

Directions

Prepare

Preheat your oven to 500°F (260°C). Line a rimmed baking sheet with parchment paper.☞ TESTER TIP: Be certain to turn the fan on your oven or exhaust or the burnt-on remnants of last weekend's apple pie will suddenly fill the kitchen.

Stir

In a medium bowl, stir together the Greek yogurt, garlic, harissa, turmeric, paprika, lime zest and juice, olive oil, and salt and pepper. Taste and adjust seasoning, if needed.

Coat

Add the salmon and toss to coat. (You can cover and refrigerate this for up to an hour or two if need be but it's not at all necessary.) Spread the salmon on the prepared baking sheet.

Roast the salmon until it’s the same color throughout, about 10 minutes.

Serve the salmon immediately with tortilla wraps, tomatoes, finely sliced onion, cilantro, and Greek yogurt.

Nutrition

• Serving Size: 1 portion
• Calories: 214 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Cholesterol: 71 mg
• Sodium: 67 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 27 g