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Salmon with Cucumber-Dill Salad

Salmon with Cucumber-Dill Salad

Nutrition Facts
  • cal. (kcal) 410
Salmon with Cucumber-Dill Salad
  • Makes: 2 servings
  • Carb Grams Per Serving: 49


  • 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


  1. 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.
  2. 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.
  3. Meanwhile, whisk together the sour cream, dill, salt, and pepper. Stir in the cucumber slices.
  4. To serve: Spoon the cucumber mixture over the salmon. Serve with sweet potato rounds.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 410 cal., 9 g total fat (1 g sat. fat), 49 g carb. (5 g fiber), 32 g pro.