4 x 150g salmon fillets
1 cucumber, thinly slice
1 fennel bulb, thinly sliced
1 lemon, thinly sliced
2 tbsp chopped fennel fronds
1/4 tsp cayenne pepper
1/2 cup plain greek yogurt
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil Crack of black pepper and pinch of unrefined salt
Step 1 Preheat oven to 200° C. Season salmon fillets with the olive oil, cayenne, salt and cracked black pepper. Place salmon fillets on a baking sheet. Place lemon slices on top and bake until cooked, approximately 8 to 12 minutes.
Step 2 Whisk together the yogurt, vinegar, and pinch of salt and black pepper. Add the fennel, fennel fronds, and cucumber and combine.
Step 3 Serve salmon with salad on side.
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