Grilled Salmon, Watercress, and Pea Salad Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
2 Servings
Ingredients
  • 8 ounces salmon
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 lemon, sliced
  • 2 teaspoons lemon juice
  • 8 ounces baby potatoes
  • 1 cup frozen peas
  • 2 ½ ounces watercress
  • ⅓ cup black olives, sliced
  • 2 tablespoons plain yogurt
  • 2 tablespoons mayonnaise
  • ½ teaspoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped capers
Directions
  1. Preheat the oven to 375 F.
  2. Drizzle the salmon with olive oil, season it with salt and pepper, then top it with the sliced lemon.
  3. Bake the fish for 12 minutes until it's cooked and flaky.
  4. Cook the potatoes in boiling water for 10 to 15 minutes until they're tender, then drain them.
  5. Soak the peas in boiling water for 3 to 4 minutes or until they start floating, then drain them.
  6. Put the watercress on a plate and top it with a layer of potatoes, then peas, then olives.
  7. Flake the salmon, then use it to top the olives.
  8. Combine the yogurt, mayonnaise, mustard, lemon juice, capers, dill, and ¼ teaspoon pepper, then drizzle the mixture over the salad.
  9. The salad can be eaten warm or cold.
  10. Refrigerate the leftovers in an airtight container for up to 3 days.