Ingredients

• 1/4 cup low-fat or nonfat plain yogurt
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1 pound center-cut salmon fillet, cut into 4 portions (see Tip)
• 1 lemon, cut into wedges

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Cooking Directions

Step 1

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. 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.

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 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.