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1
To make the sauce, stir the yogurt, tahini, 1 1/2 teaspoons coriander, 1 tablespoon lemon juice, 1 clove minced garlic, and lemon zest together in a small bowl.
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2
Mix in the cilantro.
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3
Season with salt and pepper to taste.
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4
Refrigerate until ready to use.
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5
(You can prepare the sauce up to 1 day ahead.)
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6
To prepare the salmon, whisk the honey, remaining 2 tablespoons lemon juice, remaining 4 cloves minced garlic, olive oil, paprika and remaining 3 teaspoons coriander together in a shallow baking dish.
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7
Add the salmon and turn to coat it.
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8
Cover and refrigerate for 15 minutes (or up to 1 hour).
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9
Preheat the oven to 400 degrees.
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10
Line a large baking sheet with foil and spray with cooking spray.
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11
Transfer the salmon to the prepared baking sheet and roast in the oven until the salmon is opaque in the center, about 10 minutes.
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12
Serve the salmon with the yogurt sauce and garnish with cilantro.
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13
Enjoy!
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14
Note: I served the salmon over roasted spaghetti squash.
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15
To make the squash, preheat oven to 375 degrees F. Cut squash in half lengthwise and scrape out the seeds and pulp.
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16
Line a baking sheet with foil and spray with cooking spray.
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17
Place the squash cut side down on the prepared baking sheet and roast uncovered for 30 to 45 minutes or until a fork inserts easily into the flesh.
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18
Separate strands by running a fork through the flesh in the from stem to stern direction.
