Paprika Salmon with Cashew Yogurt Tzatziki
and Greek salad

Name: Paprika Salmon with Cashew Yogurt Tzatziki
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tbsp Butter; 1/2 tsp Dill, fresh, chopped; 1/2 tsp Paprika; 1/2 tsp Salt; 1/2 tsp Honey; 1/4 tsp Garlic powder; 1/4 tsp Black pepper; 1 Lemons, wedges; for broiling Foil; 1 lb Salmon; 2 oz Cucumbers, finely grated (preferably a seedless variety); 2 cloves Garlic, grated or chopped; 1 cup Yogurt, paleo-friendly cashew or coconut; 1 Tbsp Oil, olive; 1 tsp Lemon zest; 1 clove Shallots, diced; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 1 1/2 Tbsp Vinegar, red or white wine; 3 Tbsp Oil, cooking; 8 oz Cucumbers, chopped (preferably a seedless variety); 1 heart Lettuce, romaine, chopped

Active: 40 Total: 40

Original GF Paleo Vegetarian

Paprika Salmon with Cashew Yogurt Tzatziki

This Mediterranean-inspired meal tops tender broiled salmon with creamy paleo-friendly tzatziki for a variety of textures and flavors.
Smarts: Zest the lemon before slicing it into wedges. Use the zest in tzatziki and the wedges to squeeze over the fish.

Proteins

Fish, non-canned

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Paprika Salmon:

Butter - 2 Tbsp
Dill, fresh - 1/2 tsp , chopped
Paprika - 1/2 tsp
Salt - 1/2 tsp
Honey - 1/2 tsp
Garlic powder - 1/4 tsp
Black pepper - 1/4 tsp
Lemons - 1 , wedges
Foil - for broiling
Salmon - 1 lb

Cashew Yogurt Tzatziki:

Cucumbers - 2 oz , finely grated (preferably a seedless variety)
Garlic - 2 cloves , grated or chopped
Yogurt, paleo-friendly cashew or coconut - 1 cup
Oil, olive - 1 Tbsp
Lemon zest - 1 tsp

Greek Salad with Cucumbers:

Shallots - 1 clove , diced
Mustard, Dijon - 1 tsp
Honey - 1/2 tsp
Vinegar, red or white wine - 1 1/2 Tbsp
Oil, cooking - 3 Tbsp
Cucumbers - 8 oz , chopped (preferably a seedless variety)
Lettuce, romaine - 1 heart , chopped

Prep

Shallots - Dice shallots. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together shallots, mustard, honey (portion for salad), and vinegar. Add cooking oil while whisking. (Can be done up to 5 days ahead)
Make dill-paprika butter - Soften butter in the microwave. Chop dill. Stir dill, paprika, salt, honey (portion for tacos), garlic powder, and black pepper into softened butter. (Can be done up to 5 days ahead)
Make tzatziki - Grate cucumbers (portion for tzatziki) and then squeeze gently in a paper towel or clean dish towel to remove excess moisture. Grate or finely chop garlic. Combine cucumbers, garlic, cashew yogurt, olive oil, and lemon zest. Stir well until smooth. Season with some salt and pepper. (Can be done up to 3 days ahead)
Cucumbers (portion for salad) - Chop. (Can be done up to 2 days ahead)
Lettuce / Lemons - Prep as directed.

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Make

Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.
Line a sheet pan with foil and brush it with some oil. Spread salmon out on pan, skin-side down. Spread dill-paprika butter over top of the salmon. Broil salmon until it flakes easily with a fork, 5 to 10 minutes (depending on thickness).
While the salmon cooks, make salad by tossing cucumbers and lettuce in vinaigrette until dressed to your liking.
Spoon any accumulated sauce over top of the salmon and then transfer to serving plates.
Serve salmon with lemon wedges and tzatziki. Enjoy salad on the side.

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