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photo Salmon With Creamy Cucumber-Fennel Salad Recipe | Say Mmm

Salmon With Creamy Cucumber-Fennel Salad

The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.
4 Servings - 20 min - realsimple.com
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Servings:4  | Calories:325 | Total Fat:14g  | Chol:100mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 2g
10 %
Total Carb 10g
3 %
Fiber 3g
12 %
Sugars 3g
---
Cholesterol 100mg
33 %
Sodium 669mg
28 %
Protein 41g
83 %
Calories:
73% Salmon fillet
11% Others combined
9% Olive oil
5% Greek yogurt
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

4 6 ounce pieces skinless salmon fillet
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
kosher salt and black pepper
1 lemon, thinly sliced
1/2 cup plain low-fat Greek yogurt
1 tablespoon cider vinegar
1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
1/2 English cucumber, thinly sliced
rye bread, for serving

 Directions : View recipe directions on realsimple.com
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