In a small bowl, whisk together yogurt, lemon juice, olive oil, garlic, paprika, cumin, coriander, turmeric, salt, and pepper. Pour mixture into a large resealable plastic bag with salmon fillets and turn to coat with the marinade. Refrigerate for at least 15 minutes, up to 30 minutes.

Preheat oven to 450F.

Remove salmon from the marinade, blotting any excess with paper towels. Place salmon on a baking sheet coated with cooking spray and bake for 20 minutes, or until the fish flakes easily.

Garnish with parsley and serve warm with quinoa salad or rice pilaf.