Salmon Baked with Cucumbers and Dill

Diabetes and Heart Cookbook
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Salmon Baked with Cucumbers and Dill

Cucumbers, red onion, dill, and lemon are traditional accompaniments for smoked salmon, but they’re just as delectable when baked with fresh fillets. Serve this with brown rice, quinoa, or the whole grain of your choice.

Nutrition Facts

Salmon Baked with Cucumbers and Dill

CaloriesCalories

200 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

2g Per Serving
×
Calories 200
Total Fat 7 g
Saturated Fat 1.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 2.5 g
Cholesterol 50 mg
Sodium 165 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 3 g
Protein 26 g

Dietary Exchanges
1 vegetable, 4 lean meat

Ingredients

Servings  4  

  • Cooking spray
  • 2 small cucumbers (peeled, ends trimmed)
  • 1/2 small red onion (finely chopped)
  • 4 salmon fillets (about 4 ounces each), rinsed, patted dry
  • 2 Tbsp. fresh lemon or lime juice
  • 1/4 cup chopped, fresh, loosely packed dillweed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
  2. Cut each cucumber in half lengthwise. Scoop out and discard the seeds. Slice the cucumbers into 1/4-inch-thick crescents. Arrange the cucumbers and onion around the edges of the baking dish.
  3. Place the fish in the center of the dish. Sprinkle the lemon juice over the fish. Sprinkle the remaining ingredients over the fish, cucumbers, and onion.
  4. Bake for 15-20 minutes, or until the fish is cooked to the desired doneness and the vegetables are tender-crisp.

This recipe is reprinted with permission from Diabetes & Heart Healthy Cookbook, 2nd Edition. Copyright © 2014 by the American Diabetes Association, Inc.® and American Heart Association. Published by the American Diabetes Association. Available from booksellers everywhere.

Cucumbers, red onion, dill, and lemon are traditional accompaniments for smoked salmon, but they’re just as delectable when baked with fresh fillets. Serve this with brown rice, quinoa, or the whole grain of your choice.

Nutrition Facts

Salmon Baked with Cucumbers and Dill

CaloriesCalories

200 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

2g Per Serving
×
Calories 200
Total Fat 7 g
Saturated Fat 1.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 2.5 g
Cholesterol 50 mg
Sodium 165 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 3 g
Protein 26 g

Dietary Exchanges
1 vegetable, 4 lean meat

Ingredients

Servings  4  

  • Cooking spray
  • 2 small cucumbers (peeled, ends trimmed)
  • 1/2 small red onion (finely chopped)
  • 4 salmon fillets (about 4 ounces each), rinsed, patted dry
  • 2 Tbsp. fresh lemon or lime juice
  • 1/4 cup chopped, fresh, loosely packed dillweed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
  2. Cut each cucumber in half lengthwise. Scoop out and discard the seeds. Slice the cucumbers into 1/4-inch-thick crescents. Arrange the cucumbers and onion around the edges of the baking dish.
  3. Place the fish in the center of the dish. Sprinkle the lemon juice over the fish. Sprinkle the remaining ingredients over the fish, cucumbers, and onion.
  4. Bake for 15-20 minutes, or until the fish is cooked to the desired doneness and the vegetables are tender-crisp.
Diabetes & Heart Healthy Cookbook, 2nd edition

Diabetes & Heart Healthy Cookbook, 2nd edition

The American Heart Association has developed tasty and heart-healthy recipes that meet its dietary recommendations. These recipes are also designed to be consistent with the American Diabetes Association dietary guidelines and will introduce variety into meal plans for anybody looking to eat a more healthful diet.

Sample Recipes:

Creole Red Bean Ratatouille

Salmon Baked with Cucumbers and Dill

Seared Chicken with Strawberry Salsa

Sirloin and Broccoli Stir Fry

 

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This recipe is reprinted with permission from Diabetes & Heart Healthy Cookbook, 2nd Edition. Copyright © 2014 by the American Diabetes Association, Inc.® and American Heart Association. Published by the American Diabetes Association. Available from booksellers everywhere.