Lemon-Curry Tilapia and Cool Cucumber Salad

3/4 c. plain Greek yogurt
1/2 cucumber, peeled and shredded
1 carrot, shredded
1/4 c. lemon juice
salt and pepper
2 Tbsp. olive oil
4 4oz. tilapia fillets
1 tsp. sweet smoked paprika
1 tsp. curry powder
1 green onion, finely chopped

In a medium bowl, combine yogurt, cucumber, carrot and 1 tbsp. lemon juice; season with salt.

In a large nonstick skillet, heat the olive oil over medium-high heat. Season the tilapia with the paprika, curry powder, salt and pepper. Add to the skillet and cook, turning once, until just cooked through, about 5 minutes. Drizzle with the remaining lemon juice. Serve with the cucumber salad and top each with the green onion.

Adapted slightly by me from rachaelraymag.com. Yummy.