Watercress Salad with Salmon

This watercress salad with salmon is a refreshing and healthy meal that perfectly balances peppery greens with tender, flaky fish and a bright lemon vinaigrette. It comes together quickly, making it a fantastic choice for lunches or light dinners that don&t skimp on flavor or nutrition.

I first made this salad on a warm spring evening when I wanted something fresh but filling. It immediately became a go-to whenever I crave something healthy with a touch of elegance.

Ingredients You Need

• Two cups of fresh watercress: to add a peppery crunch — choose firm, bright green leaves for the best bite
• One salmon fillet around six ounces: as the flavorful protein center — look for wild-caught if possible for richer taste
• One tablespoon fresh lemon juice: for a zesty brightness that balances the fish and greens
• Two tablespoons extra virgin olive oil: bringing richness and a smooth finish to the dressing
• One cup cherry tomatoes halved: to contribute sweetness and juiciness — ripeness is key here
• A quarter of a red onion sliced thinly: for subtle sharpness and color contrast
• Salt and pepper: to season everything perfectly according to your taste

Detailed Cooking Directions

Preheat and Season:

Preheat your grill or skillet over medium-high heat. Season the salmon fillet generously with salt and pepper on both sides. This step builds the foundational flavors of the dish.

Cook the Salmon:

Place the salmon skin-side down on the hot pan or grill. Cook for about four to five minutes per side until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit.

Make the Dressing:

While the salmon cooks, whisk together the lemon juice and olive oil in a small bowl. Add salt and pepper to taste. This simple vinaigrette makes the salad lively and bright.

Combine the Salad Components:

In a large bowl, toss together the watercress, halved cherry tomatoes, and thin red onion slices. Drizzle the dressing over the salad and toss gently so everything is evenly coated without bruising the greens.

Add the Salmon and Serve:

Flake the cooked salmon into bite-sized pieces and carefully fold them into the salad. Serve immediately with extra dressing drizzled over, if you like.

One of my favorite ingredients here is the watercress which adds a unique peppery note unlike any other green. It reminds me of a sunny afternoon picnic when I first served this to friends who were surprised by how fresh and flavorful a simple salad could be.

Smart Storage Tips

Store leftover salad components separately& keep watercress and tomatoes dry in a container lined with a paper towel to avoid sogginess

Ingredient Variations

Try swapping salmon for grilled shrimp or seared scallops for different seafood options

Perfect Pairing Ideas

A crisp white wine like Sauvignon Blanc pairs beautifully with the citrus and fish

Let the salad rest for a couple of minutes after tossing to allow the flavors to marry but serve before the greens wilt. This simple attention guarantees the freshest taste every time.

Frequently Asked Questions

→ What is the best way to cook the salmon for this dish?

Grilling or pan-searing the salmon skin-side down over medium-high heat yields tender, flaky flesh with a slightly crisp exterior.

→ Can I use other greens instead of watercress?

Yes, peppery arugula or baby spinach can be good substitutes, though watercress adds its characteristic peppery bite.

→ How do I make the lemon vinaigrette dressing?

Whisk fresh lemon juice with extra virgin olive oil, then season with salt and pepper to balance the acidity and richness.

→ Are there suggested additions to enhance the salad?

Grilled asparagus or creamy avocado slices complement the flavors while adding texture and richness.

→ What is the ideal internal temperature for cooked salmon?

Salmon is safely cooked when it reaches an internal temperature of 145°F (63°C), ensuring a moist and flaky texture.