Salmon with Cucumber and Dill

Salmon with Cucumber and Dill

  • 1 lb. (4) salmon filets
  • 2 tablespoons olive oil
  • 1 tablespoon dried dill, divided
  • 1 cucumber, diced
  • 2 tablespoons lemon juice
  • 2 cups plain yogurt
  • 3 green onions, chopped
  • 1 teaspoon capers, rinsed, chopped
  • 1/4 cup parsley, chopped
  • No Salt Seasoning and Pepper

Brush salmon filets with oil on each side. Sprinkle half of the dill, no salt seasoning and pepper over the four filets. In a large skillet up to medium-high heat, cook the filets for 2-3 minutes on each side or until desired doneness.

In a medium bowl, mix together the remaining dill, cucumber, lemon juice, yogurt, onions, capers and parsley. Serve desired amount over each filet. The remaining sauce can be kept in a sealed container in the refrigerator for 3-4 days.

Sponsor: Intermountain Medical Center Heart Institute

  • promo297982770

    Cheesy Cauliflower Patties

  • promo303160055

    Artichokes with Two Dipping Sauces

  • promo301252924

    Recipe: Elk Stroganoff

  • promo297559725

    Quinoa, Bean and Corn Salad with Lemon Basil Dressing

  • promo299355607

    Bean and Veggie Chili

  • promo300650686

    Blackened Salmon with Rice

  • promo302206070

    Quick Pasta Primavera

  • promo302987187

    Asparagus and Artichoke Lemon Pasta

  • promo301773986

    Simple Black Bean Soup

  • promo302292400

    Swiss Steak

  • promo297705793

    Harmons game day tailgate pull-apart bread and chicken buffalo sliders

  • promo298059071

    Beef and Veggie Thai Salad

  • promo299268431

    Ground Beef Stuffed Acorn Squash