Salmon With Creamy Cucumber-Fennel Salad

This decidedly grown-up dinner delivers crispy but moist salmon alongside a creamy, crunchy cucumber salad. Serve the duo with a slice of rye bread for a Nordic meal that’s as elegant as it is delicious. Better still? The whole thing’s ready in 20 minutes or less: As the salmon fillets roast in the oven, you’ll make the surprisingly healthy salad, thanks to a Greek yogurt-based dressing. Look for fennel at grocery stores and farmers markets in fall and winter when the herbal anise-flavored vegetable is in season; this recipe uses the bulb and a bit of the fronds to make the most of it.

salmon-cucumber-fennel
Photo by José Picayo
Salmon With Creamy Cucumber-Fennel Salad 3.2 169 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 484 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 109 mg
    • Sodium 746 mg
    • Protein 47 g
    • Carbohydrate 33 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 135 mg
This decidedly grown-up dinner delivers crispy but moist salmon alongside a creamy, crunchy cucumber salad. Serve the duo with a slice of rye bread for a Nordic meal that’s as elegant as it is delicious. Better still? The whole thing’s ready in 20 minutes or less: As the salmon fillets roast in the oven, you’ll make the surprisingly healthy salad, thanks to a Greek yogurt-based dressing. Look for fennel at grocery stores and farmers markets in fall and winter when the herbal anise-flavored vegetable is in season; this recipe uses the bulb and a bit of the fronds to make the most of it.

Ingredients

  1. Check 4 6-ounce pieces skinless salmon fillet
  2. Check 1 tablespoon olive oil
  3. Check ¼ teaspoon cayenne pepper
  4. Check kosher salt and black pepper
  5. Check 1 lemon, thinly sliced
  6. Check ½ cup plain low-fat Greek yogurt
  7. Check 1 tablespoon cider vinegar
  8. Check 1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
  9. Check ½ English cucumber, thinly sliced
  10. Check rye bread, for serving

Directions

  1. 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.
  2. 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.
  3. Serve the salmon with the cucumber-fennel salad and bread.