Baked Salmon Salad with Watercress
4 servings
30 minutes
This baked salmon and watercress salad is a refined dish of European cuisine, filled with freshness and sophistication. The baked salmon acquires a tender texture and subtle lemon aroma that enhances its flavor. Young potatoes and green beans add softness and a light sweetness, while the watercress along with mint and basil bring fresh herbal notes. The yogurt dressing with garlic and lemon makes the dish airy and refreshing. This salad is perfect for a light dinner or festive table where the balance of flavors and elegance of presentation are valued. Inspired by Mediterranean traditions, the ingredients create a harmonious combination, making it an excellent option for healthy and delicious eating.
1
Preheat the oven to 200 degrees. Rub the salmon pieces with lemon juice, salt, and pepper, and place them on baking foil. Bake on a tray for 15-20 minutes until cooked. Let cool slightly.
- Salmon fillet: 800 g
- Lemon: 2 pieces
- Sea salt: to taste
- Cayenne pepper: pinch
2
Boil the potatoes and beans.
- New potatoes: 450 g
- Green beans: 150 g
3
Mix grated garlic, salt, pepper, the juice of one lemon, and yogurt.
- Garlic: 1 clove
- Sea salt: to taste
- Cayenne pepper: pinch
- Lemon: 2 pieces
- Natural low-fat yogurt: 250 g
4
Divide the potatoes and beans into four plates, season with salt and pepper, add lemon juice and zest. Add watercress, mint, and basil.
- New potatoes: 450 g
- Green beans: 150 g
- Sea salt: to taste
- Cayenne pepper: pinch
- Lemon: 2 pieces
- Watercress: 1 bunch
- Fresh mint: to taste
- Basil: to taste
5
Place pieces of salmon on top. Serve with a spoon of yogurt.
- Salmon fillet: 800 g
- Natural low-fat yogurt: 250 g