Dill Salmon with Cucumber Salad

By Sam Negrin
Dill salmon
credit: LEAFtv

Adapted from our friends at Weeknight Society; the mobile app that shares easy, fast recipes made with whole, healthful ingredients weekly!

This is the perfect healthy recipe to whip up on busy weeknights that sounds intimidating but is actually incredibly simple. It's the kind of recipe that reinforces the fact that "healthy food" doesn't equal time-consuming, expensive or hard. Nutrient-packed salmon with a flavorful dill sauce and zesty cucumber salad; feel free to add some brown rice or a crusty sourdough baguette if you're extra hungry! Here's how it's done:

Ingredients:

  • 2 lb wild caught salmon filet
  • 1/4 cup butter, room temperature
  • 1/4 cup dill, chopped
  • 2 lemons
  • 2 cucumbers, sliced thin
  • 1 white onion, sliced thin
  • 1 cup white wine vinegar
  • 2 tbsp sugar
  • Salt & pepper
  • Spray oil

Instructions:

  1. Preheat oven to 400 and line a baking sheet with foil. Lightly oil the foil. With a sharp knife, cut the salmon into four equal pieces and lay them on the foil.
  2. In a small bowl, combine together the butter, fill, the zest of one lemon and a healthy amount of salt and pepper with a fork. Spread the butter mixture over the top of the salmon pieces so each piece has a nice even coat.
  3. Place a lemon on top of each piece of fish and pop it in the oven. Bake at 400 for 10-15 minutes until the flesh of the fish is pale pink all the way through.
  4. In a bowl, combine vinegar, salt and sugar. Add cucumbers and onions to it and toss to coat. If all cucumbers aren't submerged in the liquid, press them down with a bowl or plate.
  5. Check for doneness by pulling back a small section from the thickest part of the fish. If there is any doubt, pull the fish out of the oven and cover with a piece of foil. It will continue to cook slightly under the foil.

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