Horseradish Salmon

Total Time:
20 min
10 min
Inactive Prep:
10 min
4 main dish servings


  • 1 English (seedless) cucumber, cut in half lengthwise and then into 1/4-inch-thick half-moons
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons olive oil
  • Salt and ground black pepper
  • 1/2 cup panko or coarse breadcrumbs
  • 2 tablespoons prepared horseradish, drained
  • 4 pieces (6 ounces each) skinless, boneless salmon fillet
  • 6 ounces baby spinach


Preheat the oven to 475 degrees F. Line a large cookie sheet with foil.

In a bowl, toss the cucumbers with the vinegar, 1 tablespoon dill, 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.

In a small bowl, combine the panko, horseradish and the remaining dill and oil. Sprinkle the salmon with 1/8 teaspoon salt and 1/8 teaspoon pepper, and place on a cookie sheet, smooth-side up. Press the panko mixture evenly on top of the fillets. Bake until golden brown on top and opaque throughout, about 8 minutes.

Toss the spinach with the cucumber mixture in a bowl and serve with the salmon.

Nutritional information per serving: About 345 calories, 36 g protein, 8 g carbohydrate, 18 g total fat (3 g saturated), 5 g fiber, 93 mg cholesterol, 300 mg sodium