Baked Salmon with Creamy Fennel & Cucumber
2 6 oz. boneless , skinless filets
1 medium cucumber, sliced
1/2 fennel bulb, thin sliced
1 tsp fennel tops, snipped
1/2 cup sour cream
1/4 cup wine vinegar
Place salmon in a baking dish. Top with a little olive oil and seasoned salt. Bake 375 degrees for 8 -10 minutes or until just firm to the touch. For salad combine sliced cucumber, fennel, sour cream, vinegar, fennel tops and a little kosher salt. Mix until combined.