Try our salmon with watercress sauce then check out our healthy fish cakes, healthy salmon pasta and more salmon recipes.


  • 90g watercress
  • a handful dill,
  • 100g crème fraîche
  • 1 lemon, zested and juiced
  • black peppercorns, ground to make ½ tsp
  • 2 tbsp olive oil
  • sunflower oil
  • 2 skin-on fillets salmon
  • a knob unsalted butter
  • 1 tbsp capers, drained
  • boiled new potatoes, to serve
  • steamed green veg (such as longstemmed broccoli), to serve


  • STEP 1

    Put the watercress, most of the dill, all the crème fraîche, lemon juice and zest, black pepper, olive oil and a pinch of salt into a blender and whizz until a saucy, pourable consistency – add a tbsp of water if seems too thick. Chill while you cook the salmon.

  • STEP 2

    Heat a non-stick frying pan over a mediumhigh heat. Coat the salmon fillets with a little sunflower oil and season generously. Put into the pan, skin-side down, for 2-3 minutes until the skin is golden and crisp. Carefully turn, then cook for 1-2 minutes before adding the butter and basting for another minute, adding the capers and removing from the heat to rest for a minute.

  • STEP 3

    Put the salmon and capers onto two plates, spoon over the watercress sauce and serve with new potatoes and green veg, if you like.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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