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salmon with potato and watercress salad

threeovens avatar
Recipe by
Lucy Selvaggio-Diaz
@threeovens
Brentwood, NY

Another quick and easy weeknight meal. Salmon always cooks up quickly and when paired with a simple potato salad you'll get a full meal in no time.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For salmon with potato and watercress salad

  • 1 lb
    new potatoes (about 10)
  • kosher salt
  • fresh ground black pepper
  • 4 Tbsp
    olive oil
  • 24 oz
    salmon fillets, skinless
  • 2 Tbsp
    prepared horseradish
  • 1 Tbsp
    white wine vinegar
  • 2
    green onions, sliced
  • 2 c
    watercress, thick stems removed
  • lemon wedges, for serving

How To Make salmon with potato and watercress salad

  • 1
    Place potatoes in medium saucepan and cover with cold water and 1 teaspoon salt; bring to a boil, reduce heat, and simmer until tender, about 15 to 18 minutes. Drain potatoes and run under cold water to cool off; cut into quarters.
  • 2
    Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat; season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook salmon until opaque, about 4 to 5 minutes per side.
  • 3
    In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper. Add potatoes and watercress, tossing to combine.
  • 4
    Serve salmon with potato salad and lemon wedges.
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