Salmon With Creamy Cucumber-Fennel Salad

INGREDIENTS

1. 46-ounce pieces skinless salmon fillet
2. 1tablespoon olive oil
3. 1/4teaspoon cayenne pepper
4. kosher salt and black pepper
5. 1lemon, thinly sliced
6. 1/2cup plain low-fat Greek yogurt
7. 1tablespoon cider vinegar
8. 1fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
9. 1/2English cucumber, thinly sliced
10. rye bread, for serving

DIRECTIONS

1. Heat oven to 400° F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper. Top with the lemon slices and bake until opaque throughout, 8 to 12 minutes.
2. Meanwhile, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat.
3. Serve the salmon with the cucumber-fennel salad and bread.
4. Source: realsimple.com