Salmon with Creamy Feta Cucumbers
Ingredients
- 1 Tbsp olive oil
- 2 lemons
- 4 (5-oz) skinless salmon fillets
- Kosher salt
- Pepper
- 1 lb seedless cucumbers, sliced on a bias
- 3 oz feta cheese
- ¼ cup plain Greek yogurt
- ¼ cup small mint leaves, roughly chopped
Instructions
- Heat oil in a large skillet on medium. Halve 1 lemon and place halves, cut sides down, in the skillet. Season salmon with ½ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 6 minutes per side.
- Transfer salmon fillets to plates. Transfer lemon halves to a cutting board and cut each in half.
- Meanwhile, in a large bowl, toss cucumbers with ¼ tsp salt. Finely grate zest of remaining lemon into a food processor and squeeze in 3 Tbsp juice. Add feta and yogurt and puree until smooth.
- Toss with cucumbers to coat, then fold in mint and freshly cracked pepper. Serve with salmon and a charred lemon wedge for squeezing.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
280
|
280
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 34 | 34 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 635 | 635 |
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