Salmon with Creamy Cucumber
Hands-on Time: 15 minutes | Total Time: 20 minutes | Serves 4
This recipe is for those who have been on the program for at least 6 weeks and do not have a dairy sensitivity. Since this recipe serves 4, the actual amount of yogurt for one serving would only be a small amount, no more than 2 tablespoons.
4 6-ounce pieces skinless salmon fillet
1 tablespoon olive oil
1/4 teaspoon cayenne pepper, kosher salt and black pepper
1 lemon, thinly sliced
1/2 cup plain low-fat Greek yogurt
1 tablespoon cider vinegar
1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
1/2 English cucumber, thinly sliced
Heat oven to 400 degrees. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and 1/4 teaspoon each salt and black pepper. Top with the lemon slices and bake until just opaque throughout, 8 to 12 minutes.
Meanwhile, whisk together the yogurt, vinegar, and 1/4 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.
Recipe by: Real Simple