Salmon with Potato and Watercress Salad
Elevate your weeknight dinner with this vibrant and wholesome Salmon with Potato and Watercress Salad. Perfectly pan-seared salmon fillets, seasoned simply with salt and pepper, create a crisp, golden crust while remaining tender and flaky inside. Paired with creamy baby potatoes and peppery watercress, this dish is tied together with a zesty homemade dressing made from olive oil, fresh lemon juice, Dijon mustard, garlic, and fragrant dill. The salad is light yet satisfying, offering a refreshing balance to the rich, buttery salmon. Ready in just 40 minutes, this elegant, nutrient-packed recipe is ideal for effortless entertaining or a nutritious family meal. Serve it fresh and warm for a restaurant-quality plate right at home!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets
- 1 lb baby potatoes
- 4 cups watercress
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove, minced garlic
- 2 tbsp, chopped fresh dill
- 1 tsp (plus more to taste) salt
- 0.5 tsp (plus more to taste) black pepper
- 1 tbsp butter
Instructions
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, fresh dill, and a pinch of salt and pepper. Set aside.
Season the salmon fillets generously with salt and black pepper on both sides.
Heat a large skillet over medium-high heat. Add the butter and 1 tablespoon of olive oil to the skillet. Once hot, add the salmon fillets, skin-side down. Cook for 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
Halve the cooked baby potatoes and place them in a large mixing bowl. Add the watercress and drizzle with the prepared dressing. Toss gently to coat.
Divide the potato and watercress salad evenly among four plates and place a salmon fillet on top of each. Garnish with additional fresh dill, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 4.6 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
