Ingredients

• 2 tablespoon low-fat or nonfat plain yogurt
• 2 tablespoon chopped fresh parsley
• 2 tablespoon chopped fresh cilantro
• 1 tablespoon lemon juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 clove garlic, minced
• 3/4 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
• 2 lemon wedges

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Cooking Directions

Step 1

Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.

Step 2

Meanwhile, preheat grill to medium-high.

Step 3

Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.