Balance your diet, balance your health Balance your diet, balance your health

Baked Salmon with Cucumber Sauce

Main courses
2 portion(s)
35 min

Ingredients

Salmon
8

oz (177 g) salmon fillet
2

Tbsp (35 g) lemon juice
4

sprigs (0.8 g) fresh dill, chopped 

Sea salt to taste

Ground black pepper to taste

Water

Cucumber Sauce
½

(108 g) cucumber, washed and chopped
2

cloves (6 g) fresh garlic, minced 
½

Tbsp (3 g) lemon juice 

Sea salt to taste

Ground black pepper to taste
¼

cup (61 g) plain lowfat Greek yogurt 
3

sprigs (0.6 g) fresh dill, chopped

Directions

  1. Preheat oven to 375ºF.
  2. Place salmon fillet skin side down in a glass baking dish and pour lemon juice over the fillet.
  3. Sprinkle dill over salmon and add salt and pepper to taste.
  4. Add a small amount of water to the bottom of the baking dish, until the salmon is halfway submerged.
  5. Cover the dish with foil, and bake in preheated oven for 20 minutes.
  6. Prepare the cucumber sauce. Mix all of the sauce ingredients in a medium-sized bowl, cover and chill until ready to use.

Chef’s tip: You can use sour cream in place of Greek yogurt. 

 

Download recipe

Nutritional Information

Nutritional Information Per Serving (1 salmon fille)

Calories 202 | Carbohydrate 6 g | Protein 26 g | Fat 8 g | Total Sugars 2.7 g 

This recipe is suitable for those with hepatic Glycogen Storage Disease. Be sure to check with your healthcare professional before making changes to your or your child’s diet. This recipe was analyzed using the FoodData Central database. The nutrition information could change depending on the brand of product you choose and should only serve as a guideline. Always check the nutrition label of any product substitution to ensure it is appropriate. Refer to labels for allergen information and suitability. All trademarks are owned by Société des Produits Nestlé S.A.,Vevey, Switzerland. © 2025 Nestlé. 

The University of Minnesota Nutrition Data System for Research (NDSR) Program (2016) was used for the nutrition analysis.

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