Middle Eastern Salmon with a Tomato & Cucumber Salad

 Salmon is my favorite fish of all time! I think that I could eat it every way it is cooked. Here is a great simple recipe that is healthy and it is on plan!

What you need...

4 cups sliced cucumbers (I like to chop mine up)

1 pint cherry tomatoes, halved

1/4 cup cider vinegar

1/4 cup fresh dill, chopped

1/4 tsp each (or less) salt & pepper

1-1/2 lbs skinless salmon (I usually get 2lbs so that I can have left overs for a couple of lunches)

1 tbsp Za'atar

4 lemon wedges

What you do...

1. Pre-heat oven to 350 degrees F
2. Season salmon on both sides with Za'atar, and place on a foil-lined backing sheet. Roast until internal temperature reaches 145 degrees F (It usually takes about 35-40 minutes in my oven).
3. To make the salad: combine the first 5 ingredients in a large bowl and toss well.
4. Serve roasted salmon with salad and lemon wedges.

And there you have it!

For those of you on the 5&1 plan, this makes 4 servings of 1 lean, 3 greens, & 3 condiments.

I still eat this even though I am in optimization. I just eat a couple ounces less of the lean depending on how much protein I have had during the day. 

Enjoy!