Roasted Salmon with Cucumber Dill Yogurt

Ingredients

• Cucumber

  Peeled, raw

  1 medium or 201g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Greek yogurt

  Plain, whole fat

  6 oz or 170g

• Dill

  Fresh

  2 tsp or 0.4g

• Garlic

  Raw

  2 clove or 6g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pink salmon

  Fish, raw

  8 fillet or 2.54kg

Directions

1. Preheat the oven to 350°F.
2. Shred the cucumber, avoiding the seeded part, and squeeze out excess water using paper towels.
3. In a small bowl, combine the cucumber, sour cream, yogurt, dill, half of the garlic, half of the lemon juice, salt, and pepper. Set aside.
4. Line a baking pan with foil. Rinse the salmon fillets and pat dry. Place them skin side down on the pan. Sprinkle with the remaining garlic, lemon juice, and season with salt and pepper.
5. Bake the salmon until it is barely opaque in the center, about 10-15 minutes. Serve with the prepared yogurt sauce.

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