Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/2 cucumber, peeled, seeded, and finely chopped
- 1teaspoons salt
- 1 cup plain low-fat yoghurt
- 2teaspoons Dijon mustard
- 1 scallion, finely chopped
- 1tablespoons dill, chopped
- 1teaspoons freshly ground black pepper
- 4 skinless salmon fillets, about 175g each
- 2teaspoons olive oil
- 1tablespoons fresh lemon juice
Nutrition per serving
1780kJ / 428Cal
1780 Kilojoules or 428 Calories
21% of daily energy intake*
Protein
35.8grams
Fat
27.5grams
Carbs
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make the sauce, toss the cucumber with 1/2 tsp salt in a sieve and let stand to drain for 1 hour. Rinse with cold water and pat dry with paper towels. Mix the cucumber, yoghurt, mustard, scallion, and dill. Season with salt and pepper.
Step 2 of 3
Preheat the oven to 200°C. Arrange the salmon in an oiled shallow baking dish. Brush with oil, sprinkle with lemon juice, and season with salt and pepper.
Step 3 of 3
Bake in the oven for 8-10 minutes, until the salmon is opaque when pierced with the tip of a knife. Using a slotted spatula, transfer the salmon to dinner plates. Stir the pan juices into the cucumber sauce. Spoon the sauce over the salmon. Serve hot.
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