Directions:
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.
- Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
- Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
- Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side.
- To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.87 Kcal (1004 kJ) | ||
| Calories from fat | 126.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Cholesterol | 64.1mg | 21% | |
| Sodium | 268.65mg | 11% | |
| Potassium | 96.24mg | 2% | |
| Total Carbs | 3.7g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 26g | 52% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 1.5mg | 8% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 159.84 Kcal (669 kJ) | ||
| Calories from fat | 83.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 22% | |
|---|---|---|---|
| Cholesterol | 42.71mg | 21% | |
| Sodium | 179.01mg | 11% | |
| Potassium | 64.13mg | 2% | |
| Total Carbs | 2.47g | 1% | |
| Sugars | 0.59g | 4% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 17.32g | 52% | |
| Vitamin C | 6.6mg | 17% | |
| Iron | 1mg | 8% | |
| Calcium | 22.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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