Salmon With Cucumber Fennel Salad Recipe

Ingredients

4 6-ounce pieces skinless salmon filet

1 tablespoon olive oil

1/4 teaspoon cayenne pepper

fit salt and dark pepper

1 lemon, meagerly cut

1/2 glass plain low-fat Greek yogurt

1 tablespoon fruit juice vinegar

1 fennel knob, cored and meagerly cut, in addition to 2 tablespoons slashed fennel fronds

1/2 English cucumber, daintily cut

rye bread, for serving

Directions

High temperature broiler to 400° F. Rub the salmon with the oil and place on a rimmed preparing sheet. Season with the cayenne and ¼ teaspoon each one salt and dark pepper. Top with the lemon cuts and prepare until hazy all through, 8 to 12 minutes.

In the mean time, whisk together the yogurt, vinegar, and 1/4 teaspoon each one salt and dark pepper in a vast vessel. Include the fennel, fennel fronds, and cucumber and throw to cover.

Serve the salmon with the cucumber-fennel greens and brea