Ingredients

1/4 cup(s) low-fat or nonfat plain yogurt

1/4 cup(s) chopped fresh parsley

1/4 cup(s) chopped fresh cilantro

2 tablespoon(s) lemon juice

1 tablespoon(s) extra-virgin olive oil

3 clove(s) garlic, minced

1 1/2 teaspoon(s) paprika

1 teaspoon(s) ground cumin

1/4 teaspoon(s) salt, or to taste

Freshly ground pepper , to taste

1 pound(s) center-cut salmon fillet, cut into 4 portions (see Tip)

1 lemon, cut into wedges

Preparation

  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.
  2. Meanwhile, preheat grill to medium-high.
  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.