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  • PREP TIME: 5 minutes
  • ACTIVE TIME: 10 minutes
  • TOTAL TIME: 25 minutes
  • SERVES: 5 people
PHOTOGRAPHY: JOHNNY FOGG / PROP STYLIST: SOPHIE STRANGIO / FOOD STYLIST: DUNCAN FITZPATRICK

Green Goddess Salmon with Garlicky Smashed Cucumbers

Campbell’s® Condensed Cream of Celery Soup is the star ingredient in this herbal take on baked salmon. The soup keeps the fish moist while baking and lends rich flavor and creamy texture to the Green Goddess-inspired topping. Feel free to substitute thick filets of cod, snapper, or catfish for the salmon.

Ingredients

Green Goddess Baked Salmon
  • 5 (6- to 8-ounce) salmon filets
  • 1 1/2 teaspoons kosher salt, divided
  • Freshly ground black pepper
  • 1 (10.5-ounce) can Campbell’s® Condensed Cream of Celery Soup
  • 1/2 cup finely chopped fresh dill, plus more for garnish, optional
  • 3 tablespoons sour cream
  • 1 tablespoon cider or white wine vinegar
  • 1/2 teaspoon garlic powder
Smashed Cucumber Salad
  • 6 Persian, Kirby, or mini cucumbers (about 13 ounces total)
  • 2 garlic cloves, smashed and minced
  • 2 teaspoons olive oil
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Directions

Green Goddess Baked Salmon
  1. Preheat the oven to 450 degrees F. Place the salmon filets in a 9-by-13-inch baking dish, and season with 1/2 teaspoon of salt and a few grinds of black pepper.
  2. In a medium bowl, combine the Campbell’s® Condensed Cream of Celery Soup, dill, sour cream, vinegar, and garlic powder. Season with 1/2 teaspoon of salt.
  3. Using a large spoon, spread the sauce across the top of the filets. Smooth the sauce with the back of the spoon, ensuring that the tops are fully covered.
  4. Place in the oven and bake for 10 minutes.
  5. Turn off the oven and set the broiler on high. Broil the fish about 6 inches from the heat for 2 to 4 minutes, until the topping browns and bubbles in spots; check frequently to prevent burning.
  6. Serve the salmon topped with more dill, if desired, with the smashed cucumber salad on the side.
Smashed Cucumber Salad
  1. Cut each cucumber in half lengthwise, then cut each half into 4 shorter pieces.Put a piece of cucumber on a cutting board, skin side up. Place the flat of the knife on top and smack the side of the knife with the heel of your hand to crack the cucumber. Leave any seeds that fall out on the cutting board. Repeat with all the cucumbers.
  2. Put the smashed cucumber pieces into a serving bowl and stir in the minced garlic, olive oil, and remaining 1/2 teaspoon of salt.
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An optional smashed cucumber salad served on the side makes this a full meal that comes together in less than half an hour, if you make the salad while the fish is in the oven.

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