Salmon in 20 Minutes

• 4 skin-on salmon fillets

• 1 cup fat-free milk

• 1/2 cup Philadelphia

• 2 cups chopped cucumbers

• 2 tbsp chopped fresh dill

• 2 cups cooked long-grain white rice

1. Heat large heavy skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.

2. Add milk and reduced-fat cream cheese to skillet; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.

3. Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.

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