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Lemony Salmon with Watercress Salad
Lemony Salmon with Watercress Salad
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Zesty lemon salmon with creamy creme fraiche sauce and fresh watercress salad, serves 3.
Ingredients:
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped shallot
  • 2.5 teaspoons olive oil, divided
  • 0.25 teaspoon lemon zest
  • 3 (6 ounce) fillets salmon
  • 0.5 cup creme fraiche
  • 1.5 teaspoons lemon juice
  • 1 pinch salt and ground black pepper to taste
  • 1.5 cups watercress, chopped
  • 0.25 cup chopped fresh dill
  • 0.25 cup chopped fresh tarragon
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1 lemon, cut into wedges
Instructions:
  • Combine honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest in a shallow baking dish. Add salmon fillets and coat them well. Refrigerate for 15 minutes to 1 hour to let the flavors meld.
  • Combine creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper in a small bowl and whisk until smooth to create a zesty lemon-pepper sauce.
  • Combine watercress, dill, and tarragon with a flavorful mix of 2 teaspoons of lemon juice and 2 teaspoons of olive oil in a bowl for a refreshing salad. Sprinkle with salt and pepper to taste.
  • Position the oven rack at the top level and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with the remaining 1 teaspoon of olive oil.
  • Place the marinated salmon fillets onto the lined baking sheet.
  • Cook the salmon in the preheated oven until the center is just opaque, around 15 minutes.
  • Plate the salmon with a bed of fresh salad and drizzle sauce over the top. Serve extra sauce on the side and garnish with lemon wedges.

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