Salmon with Lemon and Watercress Salad

Ingredients

• Salmon:
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 tablespoon chopped shallot
• 2 ½ teaspoons olive oil, divided
• ¼ teaspoon lemon zest
• 3 (6 ounce) fillets salmon
• Lemon-Pepper Sauce:
• ½ cup creme fraiche
• 1 pinch salt and ground black pepper to taste
• Salad:
• 1 ½ cups watercress, chopped
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh tarragon
• 2 teaspoons olive oil
• 1 lemon, cut into wedges

Step 1

Combine honey, lemon juice, shallot, olive oil, and lemon zest in a shallow dish. Add the salmon fillets and turn them gently to coat. Cover and pop it in the fridge for at least 15 minutes, up to an hour, so the flavors can meld.

Step 2

While the salmon marinates, whisk together the crème fraîche, lemon juice and zest, along with a pinch of salt and pepper, to make a simple lemon-pepper sauce.

Step 3

Toss the watercress, dill, and tarragon with a bit of lemon juice and olive oil. Season with salt and pepper to taste—that will be your fresh, zesty salad.

Step 4

Heat your oven to 400°F (200°C) and line a baking sheet with foil. Give it a little brush of olive oil so the salmon won’t stick. Place the salmon on the sheet, including any marinade left in the dish.

Step 5

Bake for about 15 minutes, or until the salmon is just cooked through and flakes easily. To serve, pile some salad on each plate, top with the salmon, and drizzle with the lemon-pepper sauce. Don’t forget to add extra sauce on the side and some lemon wedges for squeezing over.