Salmon with Cucumber Yogurt Sauce and Sautéed Spinach
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)
Nutrition
Calories: 492kcal | Carbohydrates: 58g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 1363mg | Fiber: 9g | Sugar: 9g