Salmon au poivre with watercress

SmartPoints® value per serving
Total Time
16 min
6 min
10 min
This quick cooking dish is ready to devour in only 15 minutes. The pairing of earthy cracked peppercorns, rich salmon and mildly spicy watercress make for a fast and flavorful lunchtime meal. Peppercorns come in a wide variety of colors and spice-strength. Using a variety is fun in this dish but not essential to a wonderful final product. Before cooking the salmon, it’s best to run your fingers lightly over its surface to check for any small bones that may be embedded in the flesh. Use clean tweezers or needle-nose pliers to remove them. If you have leftover steamed green beans, toss them into this salad to amp the veggie presence. If watercress is hard to find, try baby kale.


Uncooked farmed salmon fillet(s) with or without skin

24 oz, 4 (6-ounce) skinless


1 Tbsp, mixed varieties, coarsely crushed

Table salt

¾ tsp

Fresh watercress

3 bunch(es), trimmed

Uncooked red onion(s)

¼ medium, thinly sliced

Lemon juice canned or bottled

1½ Tbsp

Sesame seeds

2 tsp, toasted (optional)


  1. Sprinkle the salmon evenly with the peppercorns and 1⁄2 teaspoon of the salt.
  2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the salmon and cook until lightly browned and just opaque in the center, about 4 minutes on each side.
  3. Meanwhile, toss together the watercress, onion, lemon juice, sesame seeds, if using, and the remaining 1⁄4 teaspoon salt in a large bowl. Lightly spray with olive oil nonstick spray and toss again. Divide the watercress salad evenly among 4 plates and top each serving with a piece of salmon. Yields 1 salmon fillet and 1 1⁄2 cups salad without sesame seeds per serving.