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Photo of Salmon with green goddess dressing by WW

Salmon with green goddess dressing

Total Time
25 min
15 min
10 min
Unleash your inner goddess with pan-fried salmon and satisfying green vegetables. Ready in under half an hour


Low-fat mayonnaise

½ cup(s)

Greek yoghurt, plain, low-fat, no added sugar

¼ cup(s), (70g)

Lemon juice

1 tbs


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


2 clove(s), thinly sliced

Artichoke hearts, canned, rinsed, drained

280 g


3 cup(s)


  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.


TIP: This dressing goes well with any white fish. Make it a day ahead and store covered in the fridge.