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Lemon-Infused Salmon and Watercress Salad
Lemon-Infused Salmon and Watercress Salad
Main Course

Lemon-Infused Salmon and Watercress Salad

★★★★★ 5.0 (510)

This vibrant dish combines tender salmon with a zesty lemon twist, perfectly balanced by the fresh, peppery bite of watercress. It’s a light and refreshing meal that’s quick to prepare and full of bright flavors.

◷ 50 min Total Time
♜ 4 Servings
▥ Medium Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by mixing honey, lemon juice, shallot, olive oil, and lemon zest in a shallow dish. Add the salmon fillets and turn them gently so they’re well coated. Cover the dish and pop it in the fridge for anywhere between 15 minutes and an hour to let the flavors soak in.

2

Step 2

While the salmon marinates, whisk together the creme fraiche, lemon juice, lemon zest, and a pinch of salt and pepper in a small bowl to make a tangy lemon-pepper sauce.

3

Step 3

For the salad, toss the watercress, dill, and tarragon with some lemon juice and olive oil. Season it with salt and pepper to your taste and set it aside.

4

Step 4

Preheat your oven to 400°F (200°C) and move a rack to the upper part of the oven. Line a baking sheet with foil and give it a light brush of olive oil.

5

Step 5

Place the salmon fillets on the baking sheet along with all the marinade, then bake for about 15 minutes or until the salmon is just cooked through and opaque in the middle.

6

Step 6

Serve the salmon with a good helping of the salad and a drizzle of the lemon-pepper sauce on top. Keep some sauce on the side for dipping and add a wedge of lemon for that extra fresh squeeze.

Why You’ll Love This Recipe

This dish combines the bright, zesty flavor of lemon with tender, flaky salmon and peppery watercress. It’s fresh, light, and perfect for a healthy meal any time of year. Plus, it comes together quickly, making it great for busy weeknights or casual gatherings.

Serving Suggestions

Serve alongside crusty bread or a light grain like quinoa to make the meal more filling. A chilled white wine or sparkling water with lemon pairs well, balancing the dish’s bright, fresh flavors.

Storage Tips

Store leftover salmon in an airtight container in the refrigerator for up to two days. Keep the salad separate to prevent wilting. For best taste, enjoy the salad fresh and reheat the salmon gently if needed.