Salmon with watercress sauce

Serves - 2

I love salmon & watercress together. They pack a serious nutrition punch.

Watercress has a lovely peppery taste and is extremely high in antioxidants. Part of the Brassicaceae family which are all high in sulfur and beneficial for cardiovascular health, bone health and detoxification.

Salmon is an oily fish, rich in omega 3s - another powerful antioxidant and anti-inflammatory.

Nutrition per serving

Fat: 15 g

Carbs: 15 g / Fiber: 4 g (Net Carbs: 11 g)

Protein: 29 g

Ingredients

• 2 wild salmon fillets

• 1 leek

• 100 g watercress

• 2 T chopped dill

• 1 lemon (zest and juice)

• 3 T coconut cream

• salt & pepper

• 100g broccoli or asparagus

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Method

1. Preheat oven to 180ºC / 350 F.

2. Roast salmon fillets for 10-15 mins in a ceramic dish with a splash of water.

3. Finely chop leek, and fry in some lard or coconut oil till coloured.

4. Finely chop watercress and dill in a food processor.

5. Add to the pan with lemon juice, zest, coconut cream, salt, pepper and cook through.

6. Simmer the broccoli in a pan of salted water for 5-10 mins.

7. Serve salmon with watercress sauce and broccoli.