Coriander Roasted Salmon with Cilantro Yogurt Sauce

To make the sauce, stir the yogurt, tahini, 1 1/2 teaspoons coriander, 1 tablespoon lemon juice, 1 clove minced garlic, and lemon zest together in a small bowl. Mix in the cilantro. Season with salt and pepper to taste. Refrigerate until ready to use. (You can prepare the sauce up to 1 day ahead.)

To prepare the salmon, whisk the honey, remaining 2 tablespoons lemon juice, remaining 4 cloves minced garlic, olive oil, paprika and remaining 3 teaspoons coriander together in a shallow baking dish. Add the salmon and turn to coat it. Cover and refrigerate for 15 minutes (or up to 1 hour).

Preheat the oven to 400 degrees. Line a large baking sheet with foil and spray with cooking spray. Transfer the salmon to the prepared baking sheet and roast in the oven until the salmon is opaque in the center, about 10 minutes.

Serve the salmon with the yogurt sauce and garnish with cilantro.

Enjoy!

Note: I served the salmon over roasted spaghetti squash. To make the squash, preheat oven to 375°F. Cut squash in half lengthwise and scrape out the seeds and pulp. Line a baking sheet with foil and spray with cooking spray. Place the squash cut side down on the prepared baking sheet and roast uncovered for 30 to 45 minutes or until a fork inserts easily into the flesh. Separate strands by running a fork through the flesh in the “from stem to stern” direction.