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Salmon with Cucumber Yogurt Sauce and Sautéed Spinach

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Salmon with Cucumber Yogurt Sauce and Sautéed Spinach

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Course: Main Course
Cuisine: American
Keyword: Salmon with Cucumber Yogurt Sauce and Sautéed Spinach
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 492kcal

Ingredients

  • 12 ounce salmon
  • 1 medium cucumber
  • 1 cup yogurt, plain, low-fat
  • 1 teaspoon dill weed, dried
  • 1 medium lemon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground

Serve With

  • 4 medium potato, red
  • 1/2 tablespoon butter, unsalted
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 8 cup spinach
  • 1 tablespoon olive oil
  • 2 medium orange

Instructions

  • Preheat oven to 450° F.
  • Cut potatoes in half lengthwise; add butter, garlic powder, and salt to each, then wrap in foil. (Cutting them in half will help them to cook faster). Bake for 30-35 minutes or until fork tender.
  • Dice cucumber.
  • In a small bowl, combine yogurt, cucumber, dill, and 2 tablespoons lemon juice. Add salt and pepper to taste, then set aside.
  • Place salmon onto a foil-lined baking dish and add to oven with the potatoes during the last 12-15 minutes of baking.
  • While fish and potatoes finish cooking, steam spinach; toss with olive oil and spritz with the remaining lemon juice.
  • Top salmon with the cucumber-yogurt sauce and serve with potatoes, spinach, and orange wedges on the side. (Serving size: 3ounces salmon, 1/2 orange, 1 potato, 1/4 cup spinach)
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Nutrition

Calories: 492kcal | Carbohydrates: 58g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 1363mg | Fiber: 9g | Sugar: 9g

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