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No oven, no stove. Sliced salmon and cucumber with a light dressing is the low calorie dinner for evenings when it's too hot to cook or too late to care.
Slice the salmon into thin pieces, about ¼ inch thick, keeping the cuts uniform for even texture.
Peel cucumber if desired, then slice into thin rounds using a sharp knife or mandoline for consistent crispness.
Combine salmon, cucumber, red onion, and dill in a mixing bowl, gently tossing to avoid bruising the salmon.
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper until emulsified.
Drizzle the dressing over the salad just before serving, toss gently, and chill for 5 minutes to let flavors meld.
