Salmon With Potato And Watercress Salad Recipe

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Salmon with Potato and Watercress Salad

Lucy Selvaggio-Diaz


Another quick and easy weeknight meal. Salmon always cooks up quickly and when paired with a simple potato salad you'll get a full meal in no time.

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10 Min
20 Min
Stove Top


1 lb
new potatoes (about 10)
kosher salt
fresh ground black pepper
4 Tbsp
olive oil
24 oz
salmon fillets, skinless
2 Tbsp
prepared horseradish
1 Tbsp
white wine vinegar
green onions, sliced
2 c
watercress, thick stems removed
lemon wedges, for serving


1Place potatoes in medium saucepan and cover with cold water and 1 teaspoon salt; bring to a boil, reduce heat, and simmer until tender, about 15 to 18 minutes.
Drain potatoes and run under cold water to cool off; cut into quarters.
2Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat; season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook salmon until opaque, about 4 to 5 minutes per side.
3In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper. Add potatoes and watercress, tossing to combine.
4Serve salmon with potato salad and lemon wedges.

About this Recipe

Course/Dish: Fish, Salads
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy