Browse Recipe Categories o

Salmon Baked with Cucumbers and Dill

Average Rating:

Diabetes and Heart Cookbook
×

Salmon Baked with Cucumbers and Dill

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.
 

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.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.