30-Minute Salmon With Cucumber-Yogurt Sauce and Carrot Salad
30-Minute Salmon With Cucumber-Yogurt Sauce and Carrot Salad transforms your weeknight dinners into a delightful culinary experience. This dish features perfectly seared salmon paired with a refreshing cucumber-yogurt sauce and vibrant carrot salad, all ready in just half an hour. It’s nutritious, visually appealing, and incredibly flavorful—ideal for busy evenings when you want something special without the hassle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Contemporary
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 cup plain Greek yogurt
- 1 medium cucumber, finely diced
- 2 tbsp fresh dill, chopped
- Juice of 1 lemon
- 2 large carrots, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place salmon fillets skin-side down on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast salmon for 12-15 minutes until it flakes easily with a fork.
- In a small bowl, mix Greek yogurt, diced cucumber, dill, lemon juice, salt, and pepper until well combined.
- Shred carrots using a grater or food processor and toss them in a bowl with lemon juice and salt.
- Once cooked, plate the salmon alongside carrot salad and drizzle generously with cucumber-yogurt sauce.
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 350
- Sugar: 3g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 70mg
Keywords: For added flavor, consider mixing in herbs like parsley or mint into the yogurt sauce. Substitute carrots with radishes or bell peppers for a different crunch. To enhance the dish’s zinginess, try adding chili flakes to the yogurt sauce.