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Recipe Tags:

Food

Recipe Instructions:

Ingredients
4 6-ounce pieces skinless salmon fillet

1 tablespoon olive oil

¼ teaspoon cayenne pepper

kosher salt and black pepper

1 lemon, thinly sliced

½ cup plain low-fat Greek yogurt

1 tablespoon cider vinegar

1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds

½ English cucumber, thinly sliced

rye bread, for serving

Directions
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.

Meanwhile, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat.

Serve the salmon with the cucumber-fennel salad and bread.