Ingredients:
- 4 x 150g salmon fillets
- 1 cucumber, thinly slice
- 1 fennel bulb, thinly sliced
- 1 lemon, thinly sliced
- 2 tbsp chopped fennel fronds
- 1/4 tsp cayenne pepper
- 1/2 cup plain greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil Crack of black pepper and pinch of unrefined salt
Method:
- Preheat oven to 200° C. Season salmon fillets with the olive oil, cayenne, salt and cracked black pepper. Place salmon fillets on a baking sheet. Place lemon slices on top and bake until cooked, approximately 8 to 12 minutes.
- Whisk together the yogurt, vinegar, and pinch of salt and black pepper. Add the fennel, fennel fronds, and cucumber and combine.
- Serve salmon with salad on side.