Spring salmon fillet

| April 23, 2015 | 5 Replies

Talking about healthy cooking lifestyle after work you must add this recipe to your weekly meal plan. This means you will be diving into omega-3 fatty acids coming from salmon, into a super extra cool taste from Greek traditional yogurt and at last but not least the refreshing mini salad made from baby watercress, freshly cut from the balcony garden.

All these are literally placed together only in three layers and over one plate, which is actually a time saver e.g. dish washing. No need to mention this recipe is ideal to make it also for your partner and the rest of the family.

Serves: 1


  • 1 salmon fillet* spring salmon fillet
  • Greek see salt
  • 1 tablespoon Greek olive oil
  • 1 heaped dollop Greek traditional yogurt
  • baby watercress
  • pinch of cayenne pepper


Season the salmon fillet (… or more) on all sides with salt. Heat olive oil in a nonstick skillet over medium heat. Add the fillet, skin side down. Cook all sides for 1 minute per side or until the flesh color changes to pale white-salmon on outside. Meanwhile…

Assemble your dish: Spread one dollop of Greek traditional yogurt on the center of your plate. Next place a layer of baby watercress. Top with the salmon fillet over the watercress salad, and finish by sprinkling cayenne pepper powder.

Golden rule: Don’t overcooksalmon!

Save money: Benefit from particular supermarket or fishmonger offers

* wild or farmed

Tags: , , , , , , ,

Category: Seafood/Mollusks

Comments (5)

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  1. Linda says:

    Yum. That sounds delicious! I love Salmon. I will definitely try this dish.

  2. Sounds yummy and so healthy! Sharing it with a friend who loves eating salmon.. 🙂

  3. Monica Bruno says:

    I try not to overcook the salmon, but I always seem to do it. I’ll give this recipe a try, wish me luck! 😉

  4. Pinning this! 🙂

    We have been on a big Salmon kick lately!

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