Salmon with creamy cucumber-fennel salad
Indulge in succulent salmon served with a refreshing creamy salad of crisp cucumbers and aromatic fennel. A harmonious blend of flavors awaits!
Ingredients:
- 4 6-ounce pieces skinless salmon fillet
- 1 tablespoon olive oil
- ¼ teaspoon cayenne pepper
- kosher salt and black pepper
- 1 lemon, thinly sliced
- ½ cup plain low-fat Greek yogurt
- 1 tablespoon cider vinegar
- 1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
- ½ English cucumber, thinly sliced
- rye bread, for serving
Instructions:
- Preheat the oven to 400°F. Coat the salmon with the oil and place it on a baking sheet with edges. Sprinkle with the cayenne and a quarter teaspoon of salt and black pepper each. Arrange lemon slices on top and bake until the salmon is cooked through, which should take about 8 to 12 minutes.
- In the meantime, combine the yogurt, vinegar, and a quarter teaspoon of salt and pepper each in a large bowl. Add the fennel, fennel fronds, and cucumber, and mix well.
- Plate the cooked salmon with the cucumber and fennel salad along with some bread.
Summary:
- Calories: 1816 kcal
- Fat: 109 g
- Protein: 160 g
- Carbs: 47 g
- Potassium: 3918 mg
- Magnesium: 266 mg