Nordic Herb-Infused Salmon and Cucumber Salad

Experience the clean and refreshing flavors of the Nordic coast with herb-infused baked salmon paired with a tangy cucumber salad. This light dish combines the richness of salmon with the crisp crunch of cucumber, complemented by a creamy yogurt dressing.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C). Place the salmon fillet on a baking sheet lined with parchment paper. Sprinkle the top with chopped fresh dill, ensuring even coverage for consistent flavor. Bake in the preheated oven for about 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. Adding lemon slices on top before baking can enhance the flavor, but this is optional.
2. 2.
   While the salmon is baking, prepare the cucumber salad. In a small bowl, combine the Greek yogurt and lemon juice, stirring until smooth and creamy. This mixture serves as a refreshing dressing that balances the rich flavors of the salmon.
3. 3.
   Prepare the cucumber by slicing it thinly. A vegetable peeler or mandoline can be helpful to achieve uniform slices. Place the cucumber slices in a medium bowl and pour the yogurt dressing over them. Toss until the cucumber is well-coated. The slight tang from the lemon juice in the dressing will complement the coolness of the cucumber.
4. 4.
   Once the salmon is baked, allow it to cool slightly. This resting period helps the flesh remain moist and evenly flavored. Cut it into manageable pieces for plating.
5. 5.
   To serve, place the creamy cucumber salad on a plate and gently top with the baked salmon. Garnish with additional dill, if desired, for a touch of color and enhanced aroma.