Lemon Cucumber Baked Salmon with Balsamic Yogurt Sauce
Courtesy of Alex​

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for the Salmon:

•  2 lb Salmon Filet with skin on
• 1/3 Medium cucumber
• 1/2 Lemon
• 2 Tbs MOV Suyo Cucumber White Balsamic
• 1 Tbs MOV Dill Oil
• 2 tsp NHHS Lemon Pepper Blend
• 2 Shallots

For the Sauce:

• 2/3 Medium cucumber
• 1/2 cup greek yogurt
• 1 tsp lemon juice
• 2-3 cloves fresh garlic
• 1/4 tsp NHHS Black Pepper
• 1 Tbs MOV Suyo Cucumber White Balsamic

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Directions:
Preheat oven to 375 F

Thinly slice the 1/2 a lemon and 1/3 of a cucumber into rounds, and cut the shallots into eighths.

Line an oven safe lipped pan with tinfoil and pour the Dill Oil evenly over the center of the pan.

Lay the filet in the center of the oiled pan and pour 2 Tbs of MOV Suyo Cucumber before sprinkling Lemon Pepper Blend evenly over the fish.

Lay cucumber and lemon slices evenly over the fish and place shallots around the filet.

Carefully fold the sides and ends of tinfoil up and over, wrapping the fish completely and bake for 15-20 minutes

While fish is baking, shred the 2/3 cucumber and press water out with a paper towel.
Add pressed cucumber, yogurt, garlic cloves, lemon juice, pepper, 1 Tbs Suyo Cucumber balsamic to a blender and pulse until combined

Chill sauce until ready to serve to let thicken Serve fish hot with desired amount of sauce​

Serves 5 
​Enjoy!

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