Baked Salmon with Creamy Fennel & Cucumber

Baked Salmon


2 6 oz. boneless , skinless filets

olive oil

seasoned salt

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

kosher salt


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.

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