Salmon With Creamy Cucumber-Fennel Salad

Ingredients

• Skinless Salmon Fillet-6-Ounce Pieces 
• Olive oil - 1Tpsn
• Cayenne Pepper - ¼ Tpsn
• Kosher Salt and Black Pepper
• Lemon - 1 Thinly sliced
• Plain low-fat Greek yogurt - ½ Cup
• Cider Vinegar - 1Tpsn
• Fennel Bulb - 1 Cored and Thinly Sliced
• Chopped Fennel Fronds - 2Tpsn
• Cucumber - ½  Thinly Sliced
• Bread for serving

Method

1. Heat oven to 400° F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper.
2. Top with the lemon slices and bake until opaque throughout, 8 to 12 minutes.
3. Meanwhile, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and black pepper in a large bowl.
4. Add the fennel, fennel fronds, and cucumber and toss to coat.
5. Serve the salmon with the cucumber-fennel salad and bread.
6. This decidedly grown-up dinner delivers crispy but moist salmon alongside a creamy, crunchy cucumber salad.