Indian-Spiced Roast Salmon

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 4 salmon fillets (6-ounces each - 1 1/4 inches thick)
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 1/4 cup plain fat-free yogurt
• 4 lemon wedges

1. Heat oven to 400 degrees F. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt, dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin side up; cook 5 minutes or until bottoms are golden. Turn fillets over. Place skillet in oven and bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Serve with yogurt and lemon wedges.

ground cumin, ground coriander, turmeric, thyme, fennel, black pepper, ground cinnamon, ground cloves, salmon, salt, olive oil, yogurt, lemon wedges

Taken from www.food.com/recipe/indian-spiced-roast-salmon-481067 (may not work)