THE RECIPE JOURNAL · Main Course
Salmon with a Lemon Twist and Watercress Salad
This bright and flavorful dish combines tender salmon with a zesty lemon touch, creating a fresh and satisfying meal. Paired with a crisp watercress salad, it’s perfect for a light lunch or an easy dinner.
FROM THE KITCHEN • Salmon with a Lemon Twist and Watercress Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing honey, a tablespoon of lemon juice, the shallot, 1 ½ teaspoons of olive oil, and a bit of lemon zest in a shallow dish. Add the salmon fillets, turning them gently to coat well. Cover and pop it in the fridge for anywhere from 15 minutes up to an hour to let the flavors soak in.
02
Step 2
While the salmon marinates, whip up the lemon-pepper sauce by stirring together creme fraiche, 1 ½ teaspoons lemon juice, a touch of lemon zest, and some salt and pepper in a small bowl.
03
Step 3
Next, toss the watercress, dill, and tarragon with 2 teaspoons of lemon juice and 2 teaspoons of olive oil in a bowl. Give it a good seasoning with salt and pepper—that’s your salad ready to go.
04
Step 4
Heat the oven to 400°F (200°C) and move a rack up to the top. Line a baking sheet with foil and brush it with the last teaspoon of olive oil. Place the salmon fillets on the sheet, including all that tasty marinade.
05
Step 5
Bake the salmon for about 15 minutes, or until it’s just opaque in the middle. When it’s done, plate it up with some of the fresh salad and drizzle the lemon-pepper sauce over the top. Serve any extra sauce on the side and add some lemon wedges for squeezing.
Why you’ll love it
This dish offers a bright and fresh flavor combination. The lemon adds a zesty punch that complements the rich, buttery taste of the salmon. Paired with peppery watercress, it feels light yet satisfying, perfect for a healthy meal.
How to serve
Serve alongside roasted new potatoes or a simple quinoa salad for a complete meal. A chilled white wine or light rosé pairs beautifully with the bright flavors. Garnish with extra lemon slices for a fresh look.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or enjoy cold on a salad. Avoid freezing cooked salmon, as it can affect the texture.
