Salmon with Lemon Sauce and Herb Salad

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Lynley Ruck


  • 1 cup creme fraiche or sour cream
  • 3 tablespoons fresh lemon juice
  • 2 more teaspoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tabspoons honey
  • 2 tablespoons olive oil plus additional for brushing
  • 1 spring onion chopped
  • 6 salmon fillets
  • 1 1/2 cups watercress or rocket
  • 1/4 cup small fresh dill sprigs
  • 1/4 cup fresh tarragon leaves
  • seasalt
  • 6 lemon wedges


Whisk crème fraîche, 1 tbsp lemon juice, and 1/2 teaspoon lemon zest in a small bowl. Season with salt and pepper.

Whisk honey, 1 tbsp olive oil, spring onion, 2 tbsp lemon juice, and remaining ½ tsp lemon zest in a rectangular glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes – up to 1 hour, turning salmon occasionally. <br />

Position rack in top third of oven and preheat to 400°F. Line large roasting dish with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to roasting dish. Roast until salmon is just opaque in centre, about 15 minutes.<br />

Meanwhile, toss salad leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 tsp lemon juice, and remaining 2 tsp olive oil. Season to taste, with sea-salt and pepper. Serve Salmon topped with salad. Drizzle with lemon-pepper sauce and garnish with lemon wedges.

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2 thoughts on “Salmon with Lemon Sauce and Herb Salad

  1. ROFL! I’m such a dork, ha ha! It was actually a fake, press-on nail I had buoght from Walmart, lol. I can’t believe it flew off and clinked into the bowl! I nearly left this blooper out, but thought, Life’s too short not to laugh and have fun! Thank you so much for watching and commenting. I truly appreciate it! Have a beautiful day my dear friend. Hugs and blessings to you and yours

  2. Lemon Ginger Pork Roast

    3 pound pork roast.

    Put it in a large roasting pan with plenty of room for vegies & fruit to roast along with it.


    * Olive Oil
    * Juice of 1 or 2 lemons
    * Minced ginger to taste
    * Sea Salt
    * Thinly sliced carrots
    * Thinly sliced mushrooms
    * Sea Salt
    * Mix these four together, pour over the roast and refrigerate overnight.

    Vegies and Fruit:

    * Green Cabbage/span>
    * Tart Apples, such as Granny Smith or Pippin
    * Red Onions.
    * Cut into quarters or eighths and roast in the pan with the pork.

    Leftover Lemon-Ginger Pork Roast
    Chill and thinly slice the leftover roast. Use in sandwiches with fresh apple slices and mint.
    for more details