Rating: 3 stars
219 Ratings
  • 5 star values: 43
  • 4 star values: 39
  • 3 star values: 73
  • 2 star values: 54
  • 1 star values: 10

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.

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Read the full recipe after the video.

Recipe Summary test

hands-on:
15 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve the salmon with the cucumber-fennel salad and bread.

Nutrition Facts

484 calories; fat 18g; saturated fat 3g; cholesterol 109mg; sodium 746mg; protein 47g; carbohydrates 33g; sugars 3g; fiber 5g; iron 4mg; calcium 135mg.
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