Salmon With Creamy Cucumber Fennel Salad
Ingredients
- 4 6-ounce pieces skinless salmon fillet
- 1 tablespoon olive oil
- ¼ teaspoon cayenne pepper
- kosher salt and black pepper
- 1 lemon, thinly sliced
- ½ cup plain low-fat Greek yogurt
- 1 tablespoon cider vinegar
- 1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
- ½ English cucumber, thinly sliced
- rye bread, for serving
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