Roasted Salmon with Cucumber Dill Yogurt

Ingredients

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Nonfat greek yogurt

  Nonfat, plain

  12 tbsp or 180g

• Dill

  Fresh

  2 tsp or 0.4g

• Garlic

  Raw

  2 clove or 6g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Atlantic salmon

  Fish, wild, raw

  32 oz or 907g

Directions

1. Preheat the oven to 350°F.
2. Shred the cucumber, avoiding the seeds, and squeeze out excess water using paper towels.
3. In a small bowl, mix the cucumber, sour cream, yogurt, dill, half of the garlic, half of the lemon juice, salt, and pepper. Set aside.
4. Line a baking pan with foil. Rinse the salmon fillets and pat dry. Place them skin side down on the pan. Sprinkle with the remaining garlic, lemon juice, and season with salt and pepper.
5. Bake the salmon until it is barely opaque in the center, about 10-15 minutes. Serve with the prepared yogurt sauce.