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Chilled Baked Salmon Fillets on Creamy Cucumber Salad

4 Servings


Gluten Free

Nutritional Facts Per Serving

26.7 g
6.5 g
0.4 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 304
  • Fat 18.6 g
    • Saturated   4.2 g
    • + Trans 
  • Cholesterol 74 mg
  • Sodium   554 mg
  • Carbohydrate 6.5 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 26.7 g
    • Vitamin A 4 %
    • Vitamin C 13 %
    • Calcium 8 %
    • Iron 4 %


Preheat oven to 425 degrees F. Place the salmon in a non-stick or parchment paper-lined baking dish. Drizzle with lemon juice and oil; season with salt and white pepper. Cover and bake 12-15 minutes, or until cooked through. Cool to room temperature. Refrigerate until well-chilled.

Toss cucumbers with salt. Let stand 30 minutes. Drain away water from the cucumber. Add remaining salad ingredients and toss to combine.

Serve portions of salmon on a mound of cucumber salad. Garnish with dill and serve.

Serving Suggestions

Accompany the salmon and cucumber salad with steamed nugget or small new potatoes and a mix of sliced tomatoes (orange, yellow and red) drizzled with extra virgin olive oil, and sprinkled with fresh, chopped herbs.

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