Cucumber Dill Salmon

Creamy cucumber-dill sauce over pan-seared salmon. Easy, tasty, any-night meal but elegant enough to entertain with.


Olive oil
4 salmon filets
Salt and pepper
1 lemon, cut in 6 wedges
1/3 cup of English cucumber cut in pea size cubes
4 oz. light (or Greek yogurt) cream cheese
2 tablespoons of fresh dill, minced
1/4 cup + an additional 2-3 tablespoons of skim milk


1. Pre-heat the oven to 400 degrees.
2. Using an oven-safe skillet, drizzle olive oil into the pan and warm over medium heat.
3. Pat moisture from salmon using a paper towel.
4. Season with salt and pepper.
5. Sear the salmon on both sides (if your salmon has the skin on, sear only on side w/o skin)
6. Squeeze the juice from one lemon wedge over the top of the salmon pieces.
7. Bake the salmon 6-8 minutes or until it is firm and cooked through.
8. Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same pan.
9. Season with salt and pepper.
10. Using an ‘S’ motion, combine 1/4 cup of the skim milk and cream cheese.
11. If the mixture is too thick, add more milk one tablespoon at a time.
12. Turn off the heat and stir in the diced cucumber and ONE tablespoon of the fresh dill.
13. Spoon the creamy dill sauce over the salmon filets.
14. Garnish with the additional dill and serve with a lemon wedge.
Credit: Foodista

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