Salmon With Creamy Cucumber-Fennel Salad

Salmon cucumber and fennel salad
Salmon with cucumber and fennel salad


  1. 46-ounce pieces skinless salmon fillet
  2. tablespoon olive oil
  3. 1/4 teaspoon cayenne pepper
  4. kosher salt and black pepper
  5. lemon, thinly sliced
  6. 1/2 cup plain low-fat Greek yogurt
  7. tablespoon cider vinegar
  8. fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
  9. 1/2 English cucumber, thinly sliced
  10. bread, for serving


  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.
  2. Meanwhile, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat.
  3. Serve the salmon with the cucumber-fennel salad and bread.

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