Middle Eastern Salmon with Tomato, Cucumber, & Dill Salad

Yield: 4 servings

Total Time: 30 minutes

Ingredients

• 4 cups sliced cucumber

• 1 pint cherry tomatoes, halved

• ¼ cup cider vinegar

• ¼ cup fresh dill, chopped

• ¼ tsp each (or less) salt & black pepper

• 1½ lbs. skinless salmon

• 1 tbsp Za’atar

• 4 lemon wedges

Directions

1. Pre-heat oven to 350⁰F.

2. To make the salad, combine the first 5 ingredients in a large bowl and toss well.

3. Season the salmon on both sides with Za’atar, and place on a foil-lined baking sheet. Roast until internal temperature reaches 145⁰F.

4. Serve roasted salmon with salad and lemon wedges.

Per Serving: 360 calories | 36g protein | 6g carbohydrate | 21g fat