Photo: Randy Mayor; Styling: Lindsey Lower
Serves 2 (serving size: 1 fillet and about 1/3 cup cucumber mixture)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place cucumber, shallots, cilantro, mint, lemon juice, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon sugar in a medium bowl, stirring to combine.

Step 3

Heat a large ovenproof skillet over medium-high heat. Add oil to pan, and swirl to coat. Sprinkle the fillets evenly with remaining 1/8 teaspoon salt and pepper. Add fish to pan, skin side up. Cook 2 minutes; turn over. Place pan in oven, and bake at 425° for 4 minutes or until fish flakes easily when tested with a fork. Serve fillets with the cucumber mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Sometimes simple is best

December 02, 2016
This is really good and a no fuss meal.  I used salmon that was a little thicker so adjusted the cooking time accordingly and it came out perfect.  The cucumber topping was a great combo with the salmon.  Served with Seared Baby Bok Choy (Cooking Light May 2016) and Near East Roasted Garlic CousCous for a quick, easy work night meal.  Will make again.