Roasted Salmon with Cucumber Dill Yogurt

Ingredients

• Cucumber

  Peeled, raw

  1 medium or 201g

• Sour cream

  Cultured

  ½ cup or 115g

• Greek yogurt

  Plain, whole fat

  6 oz or 170g

• Dill

  Fresh

  2 tsp or 0.4g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  ½ tsp or 3g

• Lemon juice

  Raw

  2 tbsp or 30g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pink salmon

  Fish, raw

  8 fillet or 2.54kg

Directions

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

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