Salmon with Cucumbers and Dill
Delight in the vibrant flavors of this Salmon with Cucumbers and Dill recipe, a perfect balance of succulent, oven-baked salmon paired with a refreshing cucumber and dill salad. This quick and easy dish comes together in just 35 minutes, making it ideal for busy weeknights or an elegant dinner party. The tender salmon fillets are infused with the zesty brightness of lemon and garlic, while the crisp cucumber salad, tossed in a creamy Greek yogurt dressing with hints of tangy white vinegar and fresh dill, provides a cool and satisfying contrast. Packed with protein and fresh ingredients, this healthy salmon recipe is a light, flavorful meal that’s sure to impress. Serve it with a garnish of extra dill for a restaurant-quality touch!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 2 tablespoons olive oil
- 1 whole lemon
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 medium cucumber
- 3 tablespoons fresh dill
- 0.5 cups plain Greek yogurt
- 1 tablespoon white vinegar
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Place the salmon fillets on the baking sheet. Drizzle them with 1 tablespoon of olive oil and juice from half of the lemon.
Mince the garlic cloves and sprinkle them evenly over the salmon. Season the fish with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Bake the salmon in the preheated oven for 15-18 minutes or until it flakes easily with a fork. While the salmon is baking, prepare the cucumber and dill salad.
Slice the cucumbers into thin rounds or half-moons. Chop the fresh dill finely. Combine the cucumbers and dill in a mixing bowl.
In a small bowl, whisk together the plain Greek yogurt, white vinegar, the remaining 1 tablespoon of olive oil, juice from the other half of the lemon, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Pour the yogurt dressing over the cucumber and dill mixture. Toss gently to combine and set in the refrigerator to chill.
Once the salmon is finished cooking, remove it from the oven and let it rest for 2 minutes.
Serve the salmon hot with a generous serving of the chilled cucumber and dill salad on the side. Garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
