SALMON WITH WATERCRESS SAUCE

Serves: 1 person • Time: 20 minutes

CONTAINS
Vitamins A, B-group, C, D & K, selenium, omega-3 fatty acids, flavonoids

YOU NEED

1 salmon fillet, about 120g • a squeeze of lemon • sea salt flakes
freshly ground black pepper • 1 tablespoon unsalted butter
1 shallot, finely chopped • 70g watercress
120ml chicken, fish or vegetable stock • 1 tablespoon crème fraîche

POTENTIAL BENEFITS
protects against cardiovascular disease, rheumatoid arthritis, osteoporosis, Alzheimer’s disease, cell damage & cancer • supports joint & eye health & the immune system • anti-inflammatory

Preheat the oven to 180°C/350°F/Gas 4. Place the salmon in a baking tray, squeeze over the lemon and season. Cover tightly with foil and roast for 15 minutes. Melt the butter in a pan and fry the shallot until soft. Chop half the watercress (including stalks) and add. Stir-fry for 2 minutes, then add the stock. Cook for 1 minute, stir in the crème fraîche and season. Cool slightly, blitz in a blender until smooth, then pass through a sieve if desired. Add salt and pepper to taste before warming through. Remove the tough stalks from the remaining watercress and place the leaves on a plate. Top with the salmon and sauce.