Cooked - Salmon With Creamy Cucumber-fennel Salad

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Home Pricing Community My Recipes

Salmon With Creamy Cucumber-fennel Salad

4.0

4 6-ounce pieces skinless salmon fillet

1 tablespoon olive oil

0.25 teaspoon cayenne pepper

Kosher salt and black pepper

1 lemon, thinly sliced

0.5 cup plain low-fat Greek yogurt

1 tablespoon cider vinegar

1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds

0.5 English cucumber, thinly sliced

Rye bread, for serving

Heat oven to 400°F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper. Top with the lemon slices and bake until opaque throughout, 8 to 12 minutes.
Meanwhile, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat.
Serve the salmon with the cucumber-fennel salad and bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineMediterranean

Occasions📆EverydaySummer Meal

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 93 weeks ago

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