Lemony Salmon With Watercress Salad

1. 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 flavors combine, 15 minutes to 1 hour.

2. 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 lemon-pepper sauce.

3. 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. 4

   Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.

5. 5

   Transfer salmon fillets, with marinade, to the prepared baking sheet.

6. 6

   Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.

7. 7

   Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.

* Per serving · 4 servings · Values may vary.