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This salmon and watercress dish feels light and healthy with a nice zing from lemon dressing. The fish is flaky and soft while the greens add a peppery snap. It’s quick to whip up, perfect for a tasty lunch or simple dinner that’s packed with nutrition.
I cooked this on a warm spring night when I wanted something both fresh and satisfying. Since then, it’s been my go-to when I want a healthy dish with a little class.
What You’ll Need
- About 6 ounces of wild or farmed salmon fillet: the main protein and flavor punch
- 1 cup cherry tomatoes, halved: to add sweet, juicy pops — pick ripe ones
- Two cups fresh watercress: for a peppery crunch — get bright, firm leaves
- 1 tablespoon lemon juice: brings a fresh, tangy kick that brightens everything
- Two tablespoons extra virgin olive oil: adds smooth richness to the dressing
- Quarter of a red onion, thinly sliced: gives mild sharpness and vibrant color
- Salt and black pepper: season to your liking
Step-by-Step Guide
- Warm up and prep:
- Heat your grill or frying pan over medium-high heat. Sprinkle salt and pepper all over the salmon. This sets your flavor base.
- Cook the fish:
- Put salmon skin down on the hot surface. Let it cook about 4 or 5 minutes each side until it flakes easily and hits 145°F internally.
- Whip up the dressing:
- While the fish cooks, stir lemon juice and olive oil together in a bowl. Add salt and pepper to taste. This keeps the salad bright and fresh.
- Mix your salad:
- Throw the watercress, tomatoes, and onion slices into a big bowl. Pour the dressing on and toss gently so nothing gets bruised but all gets coated.
- Put it all together:
- Break the cooked salmon into bite pieces and fold it into the salad. Serve right away with extra dressing if you want.
Watercress is my favorite part here for its sharp, peppery note that’s different from other greens. It always reminds me of a sunny picnic when I first shared this with friends who loved how fresh and tasty it was.
Best Ways to Store
Keep leftover bits separate. Make sure watercress and tomatoes stay dry in a container lined with paper towels to stop sogginess.
Swap Ideas
You can swap out salmon with grilled shrimp or seared scallops for a different seafood twist.
Great Pairings
A chilled white wine like Sauvignon Blanc goes really well with the citrus and fish flavors.
After tossing, let the salad sit for a few minutes so the flavors get to know each other. Just don't wait too long or the greens will wilt. This simple step always keeps it tasting fresh.
Frequently Asked Cooking Questions
- → How should I cook the salmon to get the best texture?
Cooking the salmon skin-side down on medium-high heat via pan-searing or grilling makes the outside a bit crispy but keeps the inside flaky and tender.
- → Can I swap watercress for other greens?
Sure thing! You can go with baby spinach or peppery arugula, but watercress gives that signature sharp bite.
- → What's an easy way to whip up the lemon dressing?
Just mix fresh lemon juice and good olive oil together, then add salt and pepper so it’s got the right balance of tang and smoothness.
- → What extras can I add to make the salad richer?
Try adding slices of creamy avocado or grilled asparagus to bring in new flavors and textures that work well here.
- → What temperature should salmon be cooked to?
Salmon is best and safe to eat when it hits 145°F (63°C) inside, keeping it juicy and flaky.