Salmon with green goddess dressing
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Unleash your inner goddess with pan-fried salmon and satisfying green vegetables. Ready in under half an hour
Ingredients
Low-fat mayonnaise
½ cup(s)
Greek yoghurt, plain, low-fat, no added sugar
¼ cup(s), (70g)
Lemon juice
1 tbs
Watercress
½ cup(s), sprigs
Fresh flat-leaf parsley
¼ cup(s)
Green shallot(s)
2 individual, green sliced
Salted anchovies in oil, drained
2 medium, chopped
Oil spray
1 x 3 second spray(s)
Skinless salmon
6 medium, (6x160g)
Olive oil
1 tbs
Frozen green peas
2 cup(s), thawed
Garlic
2 clove(s), thinly sliced
Artichoke hearts, canned, rinsed, drained
280 g
Watercress
3 cup(s)
Instructions
1
To make green goddess dressing, place mayonnaise, yoghurt, lemon juice, watercress sprigs, parsley, shallots and anchovies in a food processor and process until smooth.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Add salmon and cook for 2–3 minutes each side or until cooked to your liking. Transfer fish to a plate and cover with foil to keep warm.
3
Add olive oil to same frying pan and heat for 30 seconds. Add peas and garlic and cook, stirring, for 1–2 minutes or until starting to colour. Add artichokes and toss to combine. Remove from heat, add extra watercress and toss to combine. Season with salt and ground black pepper. Serve fish and warm pea salad drizzled with green goddess dressing.
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