Salmon with Creamy Cucumber-Fennel Salad

By á-34570

Real Simple

Ingredients

• 4 6-ounce pieces skinless salmon fillet
• 1 tbsp olive oil
• 1/4 tsp cayenne pepper
• Kosher salt and black pepper
• 1 lemon, thinly sliced
• 1/2 cup plain low-fat Greek yogurt
• 1 tbsp cider vinegar
• 1 fennel bulb, cored and thinly sliced, plus 2 tbsp chopped fennel fronds
• 1/2 English cucumber, thinkly sliced
• Rye bread, for serving

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Heat oven to 400* F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and 1/4 tsp 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 tsp 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.