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Yield: Serves 4.
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Baked Salmon with Cucumber Dill Sauce
| Nutrition Information | |
| Calories: | 237 |
| Total Fat: | 7g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 62mg |
| Sodium: | 101mg |
| Carbohydrates: | 13g |
| Dietary Fiber: | 0g |
| Sugars: | 4.9g |
| Protein: | 26g |
| Vitamin A: | 516.2iu (10%) |
| Vitamin C: | 5.9mg (9%) |
| Calcium: | 102mg (10%) |
| Iron: | 1.1mg (6%) |
Make it a meal: Serve this salmon with boiled red potatoes and steamed vegetables.
4 4-oz salmon fillets
juice of one lemon
2 Tbsp water
Sauce:
1 cup nonfat sour cream
2 tsp dried dill or 2 Tbsp fresh dill
1/2 cup diced cucumbers
1/4 cup minced green onion
Directions:
Preheat oven to 350 ºF. Rinse salmon fillets under cold, running water and place them in a large baking pan. Sprinkle the lemon juice and water over the salmon and place in the center of the oven. Bake until done � when the fish turns opaque and flakes easily with a fork � about 20 minutes. Meanwhile, mix ingredients for sauce in a small bowl. Serve fish fillets hot with the sauce on the side.
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