Cumin Spiced Roasted Salmon and Potatoes with Zhoug Yogurt Sauce

Roasted salmon is always good, and who doesn’t love a roasted potato? But, add a zesty spice blend and a mouth-watering sauce to it and it becomes out-of-this-world delicious. As if that’s not all, this meal is healthy, low-fat, and protein-packed and it comes together on one pan…all I am saying is you should definitely make this for dinner tonight!

Prep Time: 40 minutes

Cook Time: 45 minutes

Servings: 2

Ingredients:

• 2 salmon fillets

• About 1 lb baby potatoes

• 2 tsp cumin

• 1 tsp paprika

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Black pepper and salt to taste

• Olive oil

• Zhoug yogurt sauce to serve

• Italian flat-leaf parsley for garnish

Directions:

1. Cut baby potatoes in half.

2. Put baby potato halves into a bowl and cover them with cold water.

3. Let potatoes soak for at least 30 minutes.

4. Toward the end of the soaking preheat the oven to 450°F or 230°C.

5. Dry the potatoes and spread them on a baking sheet or wide oven-safe cast iron skillet.

6. Drizzle potatoes in olive oil and then sprinkle with salt, pepper, and half of the spice blend and toss potatoes making sure each one is well coated in seasoning.

7. Roast potatoes in preheated oven for 22-25 minutes.

8. After 22 minutes have passed, take the skillet out of the oven, and lower the oven temperature to 400°F or 200°C.

9. Add the salmon fillets to the middle of the skillet with the potatoes.

10. Very lightly drizzle the salmon fillets in olive oil, then season well with salt pepper and the rest of the spice blend.

11. Return the skillet to the oven, and bake for an additional 18-20 minutes.

12. Garnish with sliced parsley and serve with the zhoug yogurt sauce.

13. Enjoy!