Salmon with Cucumber-Dill Salad
Nutrition Facts
- cal. (kcal) 410

- Makes: 2 servings
- Carb Grams Per Serving: 49
Ingredients
-
9
ounces
salmon steak
-
2
large
sweet potatoes
-
1/2
cup
nonfat sour cream
-
2
tablespoons
chopped fresh dill
-
1
cup
thinly sliced, peeled cucumber
-
1/2
tablespoon
lemon pepper
-
1
teaspoon
paprika
-
Salt and cracked black pepper to taste
-
Cooking oil spray
Directions
- Cut the salmon steak into two portions and season with lemon pepper, paprika, and salt. Coat a nonstick skillet with cooking spray and heat the skillet. Place the salmon steaks in the skillet, skin sides up. Sear for 1 minute, then turn and cook until the salmon flakes when tested with a fork.
- Microwave the sweet potatoes for 3 1/2 minutes each or until tender. Peel and slice into thick rounds. Season with salt and pepper and set aside.
- Meanwhile, whisk together the sour cream, dill, salt, and pepper. Stir in the cucumber slices.
- To serve: Spoon the cucumber mixture over the salmon. Serve with sweet potato rounds.
Nutrition Information
Servings Per Recipe: 2PER SERVING: 410 cal., 9 g total fat (1 g sat. fat), 49 g carb. (5 g fiber), 32 g pro.
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