Ingredients
- 2 salmon fillets (about 130 g each), ideally wild or organic
- 1 tbsp olive oil
- ½ lemon, sliced
- 200 g asparagus, purple sprouting broccoli or spring greens
For the watercress sauce
- 50 g watercress
- A small handful of parsley and dill
- 4 tbsp Greek or homemade yoghurt, or crème fraîche
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Method
- Bake the salmon: heat the oven to 200°C (180°C fan). Put the salmon on a lined tray, drizzle with oil, season and top with lemon slices. Bake for 12–15 minutes, until just cooked and flaking.
- Make the sauce: blend the watercress, herbs, yoghurt, mustard, lemon juice and oil until smooth and green. Season with salt and pepper.
- Cook the greens: steam or sauté the greens for 3–4 minutes, until just tender.
- Serve: serve the salmon on the greens, with the sauce spooned over.
Why it's good for you: Salmon is one of the best sources of omega-3 fats, which support the heart, brain and mood, and it also provides vitamin D. Watercress is one of the most nutrient-dense vegetables of all, and its peppery bite comes from compounds that support the liver's natural detoxification.
Good to know: Choose wild Alaskan salmon or organic farmed salmon where possible.
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