Salmon & Watercress Sauce


  • 30 ml of water
  • 2 salmon fillets
  • 2 shallots or small onions – sliced in rings
  • 160g fresh watercress – chop half of this  roughly including stalks
  • 200 ml chicken/vegetable stock 
  • 1 tbsp low fat quark or low/0% fat yoghurt
  • Vegetables e.g. Broccoli, carrots, sugar snap peas – steamed
  • Rice or baked potato


  1. Heat the water in a pan and add the chopped shallot and cook gently until soft.
  2. Add half of the watercress and cook for about 2 minutes.
  3. Add the stock (reserving 30 ml for salmon) and then cook gently for about 1 minute. Remove from heat.
  4. Add the quark or yoghurt and blend until smooth.
  5. Oven bake the salmon (on a lined baking tray at 180ºC, drizzled with a little vegetable stock, a squeeze of lemon & seasoning – for about 20 minutes – depending on size of fillet).
  6. Serve the salmon with the sauce poured over. Place the remaining watercress on the side and add plenty of steamed vegetables, rice or baked potato.
  7. Serves 2 – keep the remaining portion for a meal within the next 2 days. Great as a packed lunch option. Serve with salad.
  8. Sauce amount is generous so you can keep it in the fridge for the following day once it has cooled.