Free Healthy Recipe - Pan-fried Salmon with Watercress and Salsa Verde

Dairy free, Low carbohydrate, Low GI, Low sugar, Wheat Free

Visually this dish is impeccable - green and pink. Nutritionally, it's even better being rich in essential fatty acids, Vitamin C, Vitamin A and folate, not to mention easy to prepare and quick to cook.

2 tbsp olive oil
¼ cup parsley, chopped
2 leaves mint
1 tbsp dill, chopped
1 lemon juiced
½ tbsp capers
1 anchovy fillet finely chopped
½ bunch watercress

Cut the salmon fillet in half horizontally to obtain 2cm slices. Coat with 1/2 tbs olive oil.
Mix the mustard and lemon juice and slowly whisk in the remaining olive oil.
Add the parsley, mint dill, capers and anchovy fillet and season with sea salt and pepper.

Bring a pan of salted water to boil. Add the watercress to the boiling water and cook for 2 minutes. Drain and squeeze excess water from the watercress then cut into manageable pieces and portion onto 2 plates.
Cook the salmon in a non stick pan for a minute each side.
Serve the salmon on top of the watercress and spoon the salsa verde over the top.

Makes 2 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 15 mins
Ready in: 30 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1698 kj
Calories 406 kcal
Fat 29.8 g
Saturated Fat 5.1 g
Total Carbohydrate 1.2 g
Total Protein 32.4 g
Fibre 1.4 g

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