Roasted Salmon with Greek Yogurt, Cucumber and Tomato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz salmon, cut into 4 equal portions1/2 cucumber1 cup cherry or grape tomatoes, cut into quarters1 t. tarragon (or can substitute 1/4 bunch dill)7 oz. container of 0% Fage Greek Yogurt
Preheat oven to 400 degrees. Place salmon on baking sheet and season with salt and pepper. Roast salmon for 8 minutes (until flakes easily with fork) and transfer to plates.
While the salmon is cooking, peel cucumber and then use peeler to slice the cucumber length-ways into long ribbons. Peel down to the seeds. Discard the core. Toss cucumber ribbons, cut tomatoes, tarragon (or dill) with salt and pepper to taste. Fold in yogurt.
Divide salad evenly into four portions and put on top of salmon.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user FINALLYHEALTHY2.
While the salmon is cooking, peel cucumber and then use peeler to slice the cucumber length-ways into long ribbons. Peel down to the seeds. Discard the core. Toss cucumber ribbons, cut tomatoes, tarragon (or dill) with salt and pepper to taste. Fold in yogurt.
Divide salad evenly into four portions and put on top of salmon.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user FINALLYHEALTHY2.
Nutritional Info Amount Per Serving
- Calories: 167.1
- Total Fat: 3.9 g
- Cholesterol: 57.0 mg
- Sodium: 95.8 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.6 g
- Protein: 27.3 g
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