08/28/2013
Per 6-ounce serving:
272 cal
12 g fat (2 g sat)
4 g carbs
674 mg sodium
35.5 g protein
What You’ll Need
1/2 Persian cucumber
1/4 cup low-fat sour cream
1/4 cup low-fat plain Greek yogurt (we used Chobani)
2 teaspoons fresh dill, chopped
2 cloves garlic, minced and divided
1 tablespoons fresh lemon juice, divided
1.5 pounds salmon fillets, skin on
salt and pepper to taste
What to Do
Preheat oven to 350° F.
Shred the cucumber, excluding the seeded part, and use paper towels to squeeze out and discard excess water.
In a small bowl, stir together the cucumber, sour cream, yogurt, dill, half the garlic, half the lemon juice, salt and pepper. Set aside.
Line a baking pan with foil. Rinse the salmon and pat dry. Place it skin side down on the pan. Sprinkle with remaining garlic, lemon juice and salt and pepper to taste.
Bake until barely opaque in the center, about 10-15 minutes.
Serve with the yogurt sauce.
Food for Thought
Consider going wild with your dinner — your health will thank you. Alaskan wild-caught salmon ranks lowest in terms of toxicity and highest in omega-3 fatty acids and protein. Not only are farm-raised fish at high risk for PCB and antibiotic contamination, but they lack many of the benefits derived from the consumption of wild salmon, such as the bioactive peptides.
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