Salmon with lemon-pepper sauce and watercress salad

    1 hour 5 min

    Salmon fillets are marinated in lemon, honey and olive oil, then baked and served with a lemon creme fraiche sauce and a bright watercress salad.


    1 person made this

    Ingredients
    Serves: 3 

    • Salmon
    • 1 tablespoon honey
    • 1 tablespoon lemon juice
    • 1 tablespoon chopped shallot
    • 2 1/2 teaspoons olive oil, divided
    • 1/4 teaspoon lemon zest
    • 3 salmon fillets
    • Lemon-creme fraiche sauce
    • 120g creme fraiche
    • 1 1/2 teaspoons lemon juice
    • 1/4 teaspoon lemon zest
    • 1 pinch salt and ground black pepper to taste
    • Salad
    • 1 1/2 bunches watercress, chopped
    • 10g chopped fresh dill
    • 10g chopped fresh tarragon or marjoram
    • 2 teaspoons lemon juice
    • 2 teaspoons olive oil
    • 1 pinch salt and ground black pepper to taste
    • 1 lemon, cut into wedges

    Method
    Prep:35min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:1hr5min 

    1. Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavours combine, 15 minutes to 1 hour.
    2. Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt and pepper together in a small bowl to make a sauce.
    3. Toss watercress, dill and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
    4. Set an oven rack in the top part of the oven and preheat to 200 C / Gas 6. Line a baking tray with foil; brush with remaining 1 teaspoon olive oil.
    5. Transfer salmon fillets, with marinade, to the prepared baking tray.
    6. Bake in the preheated oven until salmon is just opaque in the centre, about 15 minutes.
    7. Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.

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