INDIAN-SPICED ROAST SALMON

4 salmon fillets (about 1" thick)

Cooking spray

2 Tbsp fresh lime juice

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground coriander

1/4 tsp ground cumin

1/8 tsp ground cinnamon

1/8 tsp ground red pepper

2/3 cup plain fat-free yogurt

2 Tbsp chopped fresh cilantro

Preheat oven to 425 F.

Place salmon, skin sides down, in a roasting pan or jelly-roll pan coated with cooking spray. Brush evenly with lime juice. Combine salt and the next 5 ingredients (through red pepper); sprinkle evenly over fish.

Bake at 425 F for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Combine yogurt and cilantro, serve with fish.

Yield: 4 servings (serving size: 1 fillet & about 3 Tbsp yogurt mixture).

Per serving: 300 calories

Cooking Light's "Superfast Weeknight Dinners," 2005, page 41