Ingredients
2 (4-ounce) boneless salmon fillets
1 medium English cucumber, sliced
1/2 cup plain Greek yogurt (or dairy-free alternative)
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 clove garlic, minced
1/4 red onion, finely chopped
1 teaspoon honey or maple syrup (optional)
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Sauté garlic in olive oil for 30 seconds
Sear salmon skin-side down until golden, then finish baking 8-10 minutes
Flake cooled salmon into bite-sized pieces
Whisk yogurt with lemon juice, dill, and honey
Toss cucumber, red onion, non-chef salmon, and dressing
Chill 10 minutes before serving
Notes
Use canned salmon (drained) as a shortcut
Add cherry tomatoes for extra crunch
Marinate overnight for deeper flavor
Store sealed up to 3 days in fridge
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Baking and Chilling
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg