Salmon with green goddess dressing
low-fat Greek yoghurt
¼ cup(s), (70g)
½ cup(s), sprigs
fresh flat-leaf parsley
2 individual, green sliced
anchovy fillets in oil, drained
2 medium, chopped
1 x 3 second spray(s)
skinless salmon fillet(s)
6 medium, (6x160g)
frozen green peas
2 cup(s), thawed
2 clove(s), thinly sliced
Artichoke hearts, canned, rinsed, drained
- To make green goddess dressing, place mayonnaise, yoghurt, lemon juice, watercress sprigs, parsley, shallots and anchovies in a food processor and process until smooth.
- 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.
- 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.