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Spiced salmon with yoghurt-herb sauce recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enjoy this quick and satisfying crispy salmon, ready in 30 minutes for effortless dinner prep!
Ingredients:
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 8 Salmon Skin-On Portions
  • 36.40 gm extra virgin olive oil, divided
  • 3 bunches baby broccoli (about 600g total), thick ends of stems trimmed
  • 280g yoghurt
  • 1 lemon, rind finely grated, juiced
  • 40.00 ml finely chopped dill
  • 24.00 gm sesame seeds, toasted
  • 125.00 ml coriander
  • 125.00 ml dill sprigs
Instructions:
  • Preheat oven to 250°C (230°C fan-forced) with racks set in the centre and bottom positions. Place 2 large heavy non-stick baking trays in the oven to heat up.
  • Combine ground coriander, cumin, 1½ tsp sea salt flakes, and 1 tsp freshly ground black pepper in a small bowl. Rub salmon with 1 tbs oil and coat evenly with the spice mixture.
  • Coat the baby broccoli in the remaining 1 tablespoon of oil in a large bowl, then season with salt and pepper for perfect flavor.
  • Take out the hot trays from the oven. Place the salmon, skin-side down, on the trays. Arrange the baby broccoli around the salmon. Roast for 12-14 mins, rotating the trays halfway through, until the salmon is cooked through with a rosy center.
  • As the salmon is cooking, combine yogurt, lemon zest, 1 tablespoon lemon juice, and chopped dill in a small bowl. Season with salt and pepper. Once cooked, plate the salmon and baby broccoli. Drizzle the yogurt sauce over the top and garnish with sesame seeds, coriander sprigs, and dill sprigs.

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