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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Salmon with Watercress Puree

Source: dLife

Fresh salmon fillets over a potato/watercress puree topped with red and yellow peppers.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	324.9

Total Carbs	9.4 g

Dietary Fiber	1.6 g

Sugars	1.6 g

Total Fat	9.9 g

Saturated Fat	2.5 g

Unsaturated Fat	3.2 g

Potassium	1394.4 mg

Protein	47.4 g

Sodium	367.8 mg

Dietary Exchanges 9.9 Fat, 0.5 Vegetables, 4.8 Meat, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Boil 8 cups of water in a pot or Dutch oven. Cook potatoes in water 15 minutes. Add watercress and cook 10 minutes. Strain well.
Using a food processor, puree potato/watercress mixture, butter, and 1/4 teaspoon salt until smooth. Reserve in a warm place.
Pour 2 tablespoons water in a frying pan and heat. Mix in pepper, place lid on pan, and cook 10 minutes over medium heat, stirring frequently.
Using a slotted spoon, place bell peppers in a bowl and reserve.
Season salmon with the rest of the salt.
Heat a cooking spray coated frying pan over medium high heat. Lay fish in pan and cook 4 minutes per side or until fish is flaky.
Spoon 1/3 cup watercress mixture onto each of 6 plates, top with 1 piece of salmon and 2 tablespoons bell peppers.