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Ingredients
For the dressing:
- 4 tbsp. lemon juice, freshly squeezed
- 3 shallots
- 4 tbsp. olive oil
- 2 tbsp. honey
For the salmon:
- 1.3 lbs. (600g) salmon filets
- salt & pepper
- 1 tsp. olive oil
- 4 tbsp. vegetable broth
- 4 tbsp. fresh lemon juice
- 5.6 oz. (160g) watercress
- 5.3 oz. (150g) pea shoots
Prep Time:
10
Minutes
Directions
Cook Time:
15
Minutes
- To make the dressing, place all the dressing ingredients into a high-speed blender and blend until smooth. Set aside until ready to serve.
- Season the salmon filets with salt and pepper. Heat the olive oil in a large skillet over a medium-high heat. Add the salmon filets and sear for 2 minutes on one side. Turn the filet over and sear for a further minute on the second side.
- Reduce the heat to low, then pour in the broth and the lemon juice. Cover the skillet with a lid and cook until the juices are nearly absorbed and the fish has cooked, approximately 8-10 minutes.
- Place the watercress and pea shoots in a large bowl and drizzle with the dressing. Divide the dressed greens and salmon between 4 plates and serve immediately.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
