4 salmon fillets (6 oz. each)
1/2 cup nonfat, plain greek yogurt
1/2 lemon (zest, juice, slices)
2 teaspoons dried dill weed
1/2 large cucumber or one small cucumber, seeded and chopped
garlic clove, minced
ground black pepper
1. preheat oven to 375 degrees and spray a baking dish with nonstick spray.
2. in a food processor, combine the yogurt, zest from half lemon, two Tablespoons freshly squeezed lemon juice, chopped cucumber, minced garlic, a pinch of salt and pepper. pulse until smooth. transfer to a bowl and refrigerate.
3. once the oven is preheated, take the salmon fillets from the fridge and put them in the sprayed baking dish. squeeze any remaining lemon juice from the 1/2 lemon on top. sprinkle a pinch of dill on top of that and then drape a lemon slice, halved, over each fillet while it bakes. put it in the 375-degree oven for 20 minutes or until it’s opaque throughout and flakes with a fork.
4. take it out of the dish, plate it and drizzle the sauce on top. use a lemon wedge for garnish and serve. you can have this hot or let it cool completely, store it in the fridge and crumble it over romaine for a great, light, fresh salad, too!