Salmon with Creamy Feta Cucumbers

Ingredients:

• 1 tablespoon olive oil
• 2 lemons
• 4 (5-ounce) skinless salmon fillets
• Kosher salt
• Freshly ground black pepper
• ¼ cup crumbled feta cheese (about 2 ounces)
• ¼ cup plain Greek yogurt
• 1 pound seedless cucumbers, thinly sliced (about 4 cups)
• ¼ cup chopped fresh mint leaves

Instructions:

1. Heat Oil and Prepare Lemons: Heat olive oil in a large skillet over medium heat. Halve one lemon and place the halves, cut sides down, in the skillet.
2. Season Salmon: Season the salmon fillets with ½ teaspoon each of salt and pepper.
3. Cook Salmon: Carefully place the salmon fillets in the skillet, skin-side down, around the lemon halves. Cook for 3-6 minutes, depending on the thickness of the fillets, or until golden brown and almost cooked through.
4. Transfer Salmon: Once cooked, transfer the salmon fillets to a plate and set aside.
5. Squeeze Lemon and Discard Halves: While the salmon rests, squeeze the juice from the remaining lemon into a large bowl. Discard the lemon halves from the skillet.
6. Whisk Feta Mixture: In the same bowl with the lemon juice, whisk together feta cheese, Greek yogurt, and a pinch of salt.
7. Toss Cucumbers: Add the sliced cucumbers to the feta mixture and toss to coat evenly.
8. Finish Cooking Salmon (Optional): If the salmon seems undercooked, place the fillets back in the skillet, skin-side down, for an additional minute or two until cooked through.
9. Assemble and Serve: Divide the creamy feta cucumber mixture among serving plates. Top with the cooked salmon fillets. Garnish with chopped fresh mint leaves and a squeeze of fresh lemon juice (optional).