- 15 mins
- 20 mins
0/5
(0 Votes)
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
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.
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