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Baked salmon with cucumber salad

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Ingredients for 2 servings:

  • 2 salmon fillets
  • 1 cucumber(s)
  • 500 ml natural yogurt
  • 100 g seeds, sunflower, pumpkin, pine, walnut kernels etc.
  • 1 tsp mustard
  • n. B. herbs, according to taste
  • salt and pepper
  • ½ lemon(s), the juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Chop the seeds finely as needed or leave them whole. Mix about a quarter of the yogurt with the mustard, the juice of half a lemon, the seeds, salt, and pepper. Place the frozen salmon in a baking dish, spread with the mixture, and place in the oven. Bake at 160-180°C (320-350°F) until the fish is cooked through or the crust is lightly browned. Meanwhile, slice the cucumber and season with the remaining yogurt, plenty of herbs, a little salt and pepper, and a squeeze of lemon, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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