Salmon With Creamy Cucumber-Fennel Salad
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Ingredients You'll Need
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
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.