From Renata Richardson column, Grimsby Lincoln News Prep time: 10 minutes Cook time: 20 minutes Serves: 4 portions

500 g skinless salmon fillet (cut into 2" cubes)
4 tbsp Greek yogurt
1 tbsp garlic powder
1 tbsp hot sauce (harissa, garlic chilli sauce or sriracha)
1 tsp ground turmeric
1 tsp paprika
1 tsp dried parsley
1/2 tsp dried thyme
Zest and juice of 1 lime
1 tsp olive oil
1/4 tsp sea salt
Fresh black pepper

500 g skinless salmon fillet (cut into 2" cubes) 4 tbsp Greek yogurt 1 tbsp garlic powder 1 tbsp hot sauce (harissa, garlic chilli sauce or sriracha) 1 tsp ground turmeric 1 tsp paprika 1 tsp dried parsley 1/2 tsp dried thyme 1 tsp olive oil 1/4 tsp sea salt

Preheat oven to 475 deg F
Line baking sheet with parchment paper
Remove skin (if still there), cube the salmon
In medium bowl, mix remaining ingredients together.
Add the salmon cubes and gently toss to coat each cube.
Place the salmon cubes on the prepared baking sheet.
Roast in the oven for 12 minutes, turn the salmon cubes over and continue to roast for another 5 minutes, until cooked through.
Turn on the broiler and broil for 2 minutes to crisp the salmon cubes. Watch they don't burn.