Salmon with Cucumber Salad and Dill Yogurt Sauce Dinner

Description

Rich grilled salmon cooks until golden on the outside while staying tender and flaky in the center. A cool cucumber and spring greens salad adds fresh crunch that balances the richness of the fish. Creamy dill yogurt sauce gives each bite a smooth, bright finish that brings the entire plate together. Fresh, savory flavors and contrasting textures make this a light but satisfying dinner.

Ingredients

Salmon

• 2 Wild Caught Coho Salmon
• 1 Tablespoon of Olive Oil
• 1 Zest of Lemon
• Salmon with Cucumber Salad and Dill Yogurt Sauce Dinner
• 1 Tablespoon of Fresh Lemon Juice
• 1 Teaspoon of Fresh Dill
• 1/4 Teaspoon of Salt

Cucumber Salad

• 1/2 Thinly Sliced of Cucumber
• 2 Cups of Spring Salad
• 1 Tablespoon of Fresh Lemon Juice
• 1/2 Tablespoon of Olive Oil
• 1/8 Teaspoon of Salt

Dill Yogurt Sauce

• 1/4 Cup of Yogurt
• 1 Teaspoon of Fresh Dill
• 1/2 Teaspoon of Fresh Lemon Juice
• 1/8 Teaspoon of Salmon with Cucumber Salad and Dill Yogurt Sauce Dinner

Equipment

• 8X8 Baking Dish or 8 Ramekins
• Large Mixing Bowl
• Tongs
• Non Toxic Cutting Board
• Non Toxic Knife
• Small Mixing Bowl
• Whisk or Spoon

Instructions

• Preheat oven to 425°
• Make sure all produce are washed and prepped. Slice cucumbers, zest lemon, cut lemon, etc.
• Place the salmon fillets in an 8x8 and drizzle them with the extra virgin olive oil, lemon zest, fresh lemon juice, fresh dill, and sea salt.
• Bake for around 20 minutes.
• Add the cucumber and spring greens to a large mixing bowl. Add the fresh lemon juice, extra virgin olive oil, and sea salt and gently toss until evenly coated.
• Add the whole milk yogurt, fresh dill, fresh lemon juice, and sea salt to a small bowl. Whisk until smooth and creamy.
• Divide the cucumber salad between 2 plates. Add one salmon fillet to each plate and spoon the dill yogurt sauce over or alongside the salmon.

Notes