This salmon with lemon pepper and roasted brussel sprouts is an easy weeknight dinner idea that can also be used for entertaining, especially in the summer. A real crowd pleaser.
- 1 cup creme fraiche or sour cream
- 3 tablespoons plus 2 teaspoons fresh lemon juice, divided
- 1 teaspoon finely grated lemon peel, divided
- 2 tablespoons honey
- 1 tablespoon plus 2 teaspoons olive oil, plus additional for brushing
- 2 tablespoons chopped shallots
- 6 6 ounce salmon fillets, skin off
- 1 2/3 cups watercress leaves
- 1/4 cup small fresh dill sprigs
- 1/4 fresh tarragon leaves
- sea salt and pepper
- 6 lemon wedges
- Brussel sprouts:
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Whisk creme fraiche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amounts of pepper.
Whisk honey, one tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon zest in 11 x 7 x 2 inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.
Position rack in top third of oven and preheat to 400 F.
Line large baking sheet with foil and brush with olive oil.
Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in centre, about 14 minutes.
Meanwhile, toss watercress leaves, dill, tarragon, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with salt and pepper.
Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.
For the brussel sprouts, remove the brown base and toss with 3 tablespoons olive oil, salt and pepper and bake at 400 F for 35 to 40 minutes. Sprinkle with salt once more after baking while still hot. Serve alongside the salmon.