Pan-seared Salmon with Pea Shoots & Watercress Salad

What you need to do

To make the dressing, place all the dressing ingredients into a high-speed blender and blend until smooth. Set aside until ready to serve.

Season the salmon filets with salt and pepper. Heat the olive oil in a large skillet over a medium-high heat. Add the salmon filets and sear for 2 minutes on one side. Turn the filet over and sear for a further minute on the second side.

Reduce the heat to low, then pour in the broth and the lemon juice. Cover the skillet with a lid and cook until the juices are nearly absorbed and the fish has cooked, approximately 8-10 minutes.

Place the watercress and pea shoots in a large bowl and drizzle with the dressing. Divide the dressed greens and salmon between 4 plates and serve immediately.

Serves 4

For the dressing:

4 tbsp. lemon juice, freshly squeezed

3 shallots

4 tbsp. olive oil

2 tbsp. honey

For the salmon:

1.3 lbs. (600g) salmon fillets

salt & pepper

1 tsp. olive oil

4 tbsp. vegetable broth

4 tbsp. fresh lemon juice

5.6 oz. (160g) watercress

5.3 oz. (150g) pea shoots