Oven-Poached Salmon with Cucumber Sauce

by Beachbody

 How to Lose weight fast over 40

(Makes 2 servings)
Going out on can be overrated and expensive. The traffic. The crowds.  If you want to really make an impression, impress your loved one with this delicious recipe packed with omega-3s that are great for the heart!

Ingredients:
Poached Salmon:

2 (4-oz. each) raw wild salmon fillets
3 fresh dill sprigs, chopped
2 Tbsp. fresh lemon juice
Sea salt and ground black pepper (to taste; optional)
Water

Cucumber Sauce:

1/4 medium cucumber, finely chopped
4 fresh dill sprigs, chopped (reserve a small amount for garnish)
1/4 cup nonfat plain Greek yogurt
1/2 tsp. finely chopped lemon peel
Sea salt and ground black pepper (to taste; optional)

Preparation:

Preheat oven to 375° F.
Place salmon, skin-side down, in baking dish. Top with dill and drizzle with lemon juice.
Season with salt and pepper if desired.
Add water to cover salmon. Cover baking dish with aluminum foil.
Bake for 18 to 22 minutes, or until salmon flakes easily when tested with a fork.
While salmon is baking, make cucumber sauce by combining cucumber, dill, yogurt, lemon peel, salt (if desired), and pepper (if desired) in a medium bowl; mix well. Set aside.
Gently remove poached salmon from baking dish with a slotted spoon or spatula and place on a serving plate.
Top salmon with cucumber sauce. Garnish with dill.

Nutritional Information (per serving) including cucumber sauce:
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
184 7 g 1 g 64 mg 353 mg 3 g 0 g 2 g 26 g

Healthy Recipe - Oven-Poached Salmon with Cucumber Sauce

 

Print

Prep time

5 mins

Cook time

22 mins

Total time

27 mins

 

Going out on Valentine's Day is overrated. The traffic. The crowds. The overpriced prix fixe menus. If you want to really make an impression, impress your loved one with this delicious recipe packed with omega-3s that are great for the heart!

Author: Francesca Kotomski

Recipe type: Entree

Serves: 2

Ingredients

• Poached Salmon:
• 2 (4-oz. each) raw wild salmon fillets
• 3 fresh dill sprigs, chopped
• 2 Tbsp. fresh lemon juice
• Sea salt and ground black pepper (to taste; optional)
• Water
• Cucumber Sauce:
• ¼ medium cucumber, finely chopped
• 4 fresh dill sprigs, chopped (reserve a small amount for garnish)
• ¼ cup nonfat plain Greek yogurt
• ½ tsp. finely chopped lemon peel
• Sea salt and ground black pepper (to taste; optional)

Instructions

1. Preheat oven to 375° F.
2. Place salmon, skin-side down, in baking dish. Top with dill and drizzle with lemon juice.
3. Season with salt and pepper if desired.
4. Add water to cover salmon. Cover baking dish with aluminum foil.
5. Bake for 18 to 22 minutes, or until salmon flakes easily when tested with a fork.
6. While salmon is baking, make cucumber sauce by combining cucumber, dill, yogurt, lemon peel, salt (if desired), and pepper (if desired) in a medium bowl; mix well. Set aside.
7. Gently remove poached salmon from baking dish with a slotted spoon or spatula and place on a serving plate.
8. Top salmon with cucumber sauce. Garnish with dill.
9. Nutritional Information (per serving) including cucumber sauce:
10. Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
11. g 1 g 64 mg 353 mg 3 g 0 g 2 g 26 g

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