Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad
Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl.
Season with salt and generous amount of pepper.
Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish.
Add salmon fillets and turn to coat.
Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.
Position rack in top third of oven and preheat to 400°F.
Line large baking sheet with foil and brush with olive oil.
Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet.
Roast until salmon is just opaque in center, about 14 minutes.
Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl.
Season to taste with fleur de sel and pepper.
Place 1 salmon fillet on each of 6 plates.
Top with watercress salad.
Drizzle with lemon-pepper sauce and garnish with lemon wedges.
Serve, passing additional sauce alongside.
*A type of sea salt; available at some supermarkets and at specialty foods stores.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.