Ingredients
2 salmon fillets (6 oz each)
16 oz low-fat cottage cheese
1 medium cucumber (about 6 inches long)
1 lemon, sliced and zested
2 tbsp olive oil
1/4 cup fresh dill, chopped
Salt and pepper to taste
1 clove garlic, minced
1 tsp lemon juice
Instructions
Preheat oven to 375°F (190°C). Place salmon fillets on a baking sheet. Drizzle with 1 tbsp olive oil, season with half the dill, zest, salt, and pepper. Bake for 15 minutes or until flaky.
While salmon cooks, combine cottage cheese with remaining dill, fresh lemon juice, garlic, and 1 tbsp olive oil. Season with salt and pepper.
Slice cucumber into rounds. Arrange cooked salmon, cottage cheese mixture, and cucumbers on a plate. Top with lemon slices.
Notes
Use frozen salmon fillets for convenience (add 5 minutes to cook time if needed).
Swap dill with fresh parsley or cilantro for variety.
Serve with quinoa or whole grain bread for added carbs. Store leftovers in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 90mg