Baked Wild Salmon with Carrot and Cucumber Salad

Baked Wild Salmon with Carrot and Cucumber Salad

1 tbsp chopped fresh dill

1 tbsp extra virgin olive oil

4 (1-1/2 to 2 inches thick) wild caught salmon fillets, skinned (1-1/2 lb)

Pinch salt

Grated Carrot and Cucumber Salad

1 tbsp grated lemon rind

¼ cup lemon juice

1 tbsp chopped fresh dill

1 tbsp apple cider vinegar

1 tbsp extra virgin olive oil

1 tbsp Real Canadian Maple Syrup

½ tsp hot pepper sauce

¼ tsp salt

½ cucumber, grated

½ carrot, grated

4 cups greens (spinach, beet greens, dandelion or a mixture)

In bowl, whisk together lemon rind and juice, dill, vinegar, oil, maple syrup, hot pepper sauce, and salt. Add cucumber and carrot; stir to coat.

Mix dill with oil; rub over both sides of fillets. Place on greased, rimmed baking sheet; bake in 250°F (120°C) oven for 15 to 20 minutes or until fish flakes easily. Sprinkle with salt.

Meanwhile, add greens to salad; toss to combine. Serve and enjoy!

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