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 350 degrees F.
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 145 degrees F, about 12 to 15 minutes.
4. Serve roasted salmon with salad and lemon wedges.
Yields 4 Servings ~ Per Serving – 1 Lean, 3 Greens, 3 Condiments
#GettingHealthyForLife
#TheHealthyWoodWorker