Go Back
+ servings

Salmon with Cucumber Yogurt Sauce and Sautéed Spinach

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


  • 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


  • 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)


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