Salmon with Pineapple-Lime Yogurt Sauce
Prep time
Cook time
Total time
This recipe was created in partnership with Dannon Light & Fit. I have been compensated for my time commitment. However, my opinions, recipes, and nutritional information are entirely my own and I have not been paid to publish positive comments. Photo credit RWP NYC.
Recipe type: Main Dishes (Meat, Chicken, Fish)
Serves: 4
  • Cooking spray
  • 4 (5-ounce) salmon filets
  • ¼ + ⅛ teaspoon sea salt, divided
  • ¼ teaspoon ground black pepper
  • ½ cup canned crushed pineapple in 100% pineapple juice (4 ounces)
  • 1 (5.3 ounce) container Light & Fit Original Greek Key Lime Nonfat Yogurt
  • 1 teaspoon ground cumin
  • ½ teaspoon lime zest
  • 4 teaspoons sriracha, divided
  1. Preheat the oven to 400°F. Coat a baking sheet with cooking spray.
  2. Place salmon filets, skin side down, onto prepared baking sheet leaving 1-inch between filets. Sprinkle each filet with ¼ teaspoon of the salt and the black pepper. Bake until salmon has reached a minimum internal cooking temperature of 145°F, 15 to 18 minutes. Remove the baking sheet from the oven and allow the salmon to slightly cool.
  3. In a medium bowl, mix together the pineapple, yogurt, cumin, lime zest, and the remaining ⅛ teaspoon of salt.
  4. On each of 4 dinner plates, spoon 3 tablespoons of the yogurt mixture then top with one slice of salmon and drizzle with 1 teaspoon of the sriracha. Serve the salmon with steamed broccoli and roasted new potatoes on the side.
Nutrition Information
Serving size: 1 piece salmon + 3T sauce Calories: 260 Fat: 11g Saturated fat: 2g Trans fat: 0g Carbohydrates: 7g Sugar: 6g Sodium: 353mg Fiber: 0g Protein: 31g Cholesterol: 82mg
Recipe by Toby Amidor Nutrition at