8 Servings 15 min Cook

Macros/Serving: 466 Calories Protein:67.43g Carb:2.26g Fat:19g Tags:

Ingredients

1 Medium Cucumber

1/2 Cup Sour Cream

1 Oz Greek Yogurt

2 Tsp Dill

2 Clove Garlic

1/2 Tsp Salt

2 Tbsp Lemon Juice

1/2 Tsp Pepper

8 Fillet Pink Salmon

Directions

Preheat oven to 350 degrees 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.

