Salmon with Lemon-Pepper Sauce and Watercress-Herb

Name: Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup creme fraiche or sour cream; 3 tablespoons plus 2 teaspoons fresh lemon juice, divided; 1 teaspoon finely grated lemon peel, divided; 2 tablespoons honey; 1 tablespoon plus 2 teaspoons olive oil plus additional for brushing; 2 tablespoons chopped shallot; 6 6-ounce salmon fillets; 1 1/2 cups (lightly packed) watercress leaves and small sprigs; 1/4 cup small fresh dill sprigs; 1/4 cup fresh tarragon leaves; Fleur de sel*; 6 lemon wedges

Servings: persons

1 cup creme fraiche or sour cream
3 tablespoons plus 2 teaspoons fresh lemon juice, divided
1 teaspoon finely grated lemon peel, divided
2 tablespoons honey
1 tablespoon plus 2 teaspoons olive oil plus additional for brushing
2 tablespoons chopped shallot
6 6-ounce salmon fillets
1 1/2 cups (lightly packed) watercress leaves and small sprigs
1/4 cup small fresh dill sprigs
1/4 cup fresh tarragon leaves
Fleur de sel*
6 lemon wedges

1
Whisk creme fraiche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl.
2
Season with salt and generous amount of pepper.
3
Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish.
4
Add salmon fillets and turn to coat.
5
Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.
6
Position rack in top third of oven and preheat to 400F.
7
Line large baking sheet with foil and brush with olive oil.
8
Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet.
9
Roast until salmon is just opaque in center, about 14 minutes.
10
Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl.
11
Season to taste with fleur de sel and pepper.
12
Place 1 salmon fillet on each of 6 plates.
13
Top with watercress salad.
14
Drizzle with lemon-pepper sauce and garnish with lemon wedges.
15
Serve, passing additional sauce alongside.
16
*A type of sea salt; available at some supermarkets and at specialty foods stores.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup creme fraiche or sour cream, 3 tablespoons plus 2 teaspoons fresh lemon juice, divided, 1 teaspoon finely grated lemon peel, divided, 2 tablespoons honey, and more.

Yes, Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions