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Chilled Baked Salmon on Creamy Cucumber Salad

4 Servings


Gluten Free Low Sodium No Added Sugars

Nutritional Facts Per Serving

22.8 g
4.2 g
0.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 260
  • Fat 16.5 g
    • Saturated   3.5 g
    • + Trans 
  • Cholesterol 64 mg
  • Sodium   71 mg
  • Carbohydrate 4.2 g
    • Fibre   0.6 g
    • Sugars  
  • Protein 22.8 g
    • Vitamin A 4 %
    • Vitamin C 20 %
    • Calcium 5 %
    • Iron 4 %


Preheat oven to 425 degrees F. Place the salmon in a parchment paper-lined baking dish, skin-side down. Drizzle with lemon juice and oil; season with salt and pepper. Cover and bake 12-15 minutes, or until cooked through. Uncover and cool to room temperature. Cover and chill in the fridge for at least 2 hours. Whisk the ingredients for the salad, except the cucumber, in a medium bowl. Add the cucumber and gently toss to coat. Divide the salad among plates, top with the salmon, garnish with lemon and dill, and serve.

Serving Suggestions

This salmon dish would pair nicely with one or two of the other cool creations found in our website recipe collection, such as Moroccan-Spiced Potato and Carrot Salad; New Red and White Potato Salad; Carrot Salad with Mint and Cumin Dressing; Marinated Organic Vegetable Salad; or Red Cabbage Coleslaw with Apples and Golden Raisins.

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