Middle-Eastern Baked Salmon Fillets
Delicious Middle-Eastern Baked Salmon Fillets, served with a side of sauted sweet potatoes, fluffy couscous, and a creamy Greek yogurt sauce!
Friends, my husband and I have been taking long walks, slow walks, purposeful walks together. Part of slowing down for us has been saying no to some things, and yes to others.
Walks are on the yes list. And eating healthy recipes, like this Middle-Eastern Baked Salmon Fillets recipe!
Baked Salmon Fillets
So easy to serve to company, too!
Middle-Eastern Baked Salmon Fillets
Today I’m sharing my daughter’s salmon recipe, Middle-Eastern Baked Salmon Fillets, served with a side of couscous and sweet potatoes, and a creamy Greek yogurt sauce.
One large sweet potato, peeled and sliced thinly, with salt and pepper, sauted in olive oil. YUM!
And couscous made with fresh tomatoes, cucumbers, and parsley!
Hiking the Melotius River at Camp Sherman
Our friends were in town this past weekend, so we walked and hiked (the beautiful Metolius River) and ate a lot of good food!
An 8-mile hike along the Metolius River, oh, so much beauty! We started at Camp Sherman, OR.
Just to be in the great outdoors, when the world is oh, so noisy. (Laurel and I did not plan our black and white houndstooth and checks!)
The serenity and peacefulness of the meadows brought a much-needed calm.
Almost 4 miles in, we stopped for a Jetboil cup-of-soup.
Food tastes so good in the outdoors. We made our friends this Camping Chicken Noodle Soup–a little gourmet is fun!
And pine needle tea (have you tried it? so good!)
It’s mid week, Friends. Time to start planning the weekend ahead …
Time to get out to nature, and breathe in the fresh air.
Will you be enjoying the great outdoors?
Get the Recipe:
Middle-Eastern Baked Salmon Fillets
Ingredients
Instructions
- Combine oil, garlic, paprika, ginger, salt, ground cloves, cinnamon, 2 tsp. graham masala, and chili paste in bowl; stir until mixed. Lay the salmon pieces in a baking pan. Pour the sauce over salmon fillets and allow to marinate for 1-24 hours.
- Preheat oven to 450 degrees. On a foil-lined baking sheet, drizzle the butter. Lay the salmon fillets on top. Bake for 15-20 minutes.
- In small bowl, stir together Greek yogurt, graham masala, lime juice, salt, and freshly cracked pepper.
- Serve the salmon with Greek yogurt mixture, and a side of couscous and sauted sweet potato!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This is very yummy and I love the flavors, however being from Middle Eastern descent myself, this is not really Middle Eastern, but more like Indian in its flavors. In India, the Garam Masala spice is a staple in most foods, and they eat a lot of sweet potatoes. In Middle Eastern foods we do use lemon, garlic, olive oil and allspice, coriander, etc. as well. We don’t eat much sweet potatoes, and we would probably serve this fish with some hummus on the side. I love the flavors though, and the couscous salad is a great accompaniment, thank you for this lovely recipe:)
This salmon looks fabulous! I can’t wait to try it, Sandy! xo
Isn’t it great to get recipes from our daughters?! This salmon recipe sounds delish!
Yum!!! Always such wonderful sounding recipes. We’ve had rain, rain, rain, so haven’t ventured much outdoors. :(