Zesty Salmon Paired with Watercress Salad

Ingredients 0/16

Step 1

Mix honey, lemon juice, shallot, olive oil, and lemon zest in a shallow dish. Pop the salmon fillets in and turn them gently to coat all over. Cover and pop it in the fridge for at least 15 minutes, or up to an hour if you have the time, so the flavors can soak in.

Step 2

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

Step 3

Toss the watercress, dill, and tarragon with some lemon juice and olive oil in a bowl. Give it a quick taste and season with salt and pepper as needed — this will be a fresh, peppery salad to brighten your plate.

Step 4

Heat your oven to 400°F (200°C) and move a rack to the top position. Line a baking sheet with foil and brush it with a little olive oil to keep the salmon from sticking.

Step 5

Take the salmon out of the fridge and transfer it, marinade and all, to the prepared baking sheet. Slide it into the oven and bake until the salmon is just cooked through and opaque in the middle, about 15 minutes.

Step 6

Serve the salmon with a generous spoonful of the salad and drizzle some of the lemon-pepper sauce on top. Keep the extra sauce on the side for dipping, and don’t forget a wedge of lemon for a fresh squeeze at the table.