Hands-On Time
15 Mins
Total Time
20 Mins
Serves 4
José Picayo

How to Make It

Step 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.

Step 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.

Step 3

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

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