Spice Rubbed Baked Salmon

1 tsp ground coriander | 1 Tbsp plus 1 tsp ground cumin | 1 Tbsp plus 1 tsp chile powder | 1 tsp ancho chili powder | 1 1/2 tsp garlic powder | 1 1/2 tsp fine sea salt | 3 one-pound salmon fillets cut into 12 four-ounce portions | Extra virgin olive oil | 2 cups fat free Greek yogurt | 1 cup pomegranate seeds | 1/2 cup chopped cilantro | 1/2 cup chopped mint | 1/4 cup minced scallions | 1 Tbsp lemon juice | Salt and pepper

1. Combine all spices in a bowl. | 2. Arrange salmon fillets skin side down on 2 large rimmed baking sheets. | 3. Spread about 2 tsp spice mixture on each fillet. | 4. Cover and refrigerate 4-6 hours. | 5. Preheat oven to 425°F; position racks in upper and lower thirds. | 6. Lightly drizzle fish with olive oil and rub into spice mixture. | 7. Roast fish 10-12 minutes until flesh just begins to flake. Shift pans halfway through roasting. | 8. Combine yogurt with pomegranate seeds, cilantro, mint, scallions, and lemon juice. Stir gently. Season with salt and pepper. | 9. Lift fish from baking sheets with spatula. Place each on small plate. Garnish with raita and pomegranate seeds and serve.