Delicious pan seared salmon fillet with a fresh and zesty green salad.

INGREDIENTS:

For the dressing:
4 tbsp. lemon juice, freshly squeezed
3 shallots
4 tbsp. olive oil
2 tbsp. honey

For the salmon:
1.3 lbs. (600g) salmon filets
salt & pepper
1 tsp. olive oil
4 tbsp. vegetable broth
4 tbsp. fresh lemon juice
5.6 oz. (160g) watercress
5.3 oz. (150g) pea shoots

WHAT YOU NEED TO DO:

1. To make the dressing, place all the dressing ingredients into a high-speed blender and blend until smooth. Set aside until ready to serve.
2. Season the salmon filets with salt and pepper. Heat the olive oil in a large skillet over a medium-high heat. Add the salmon filets and sear for 2 minutes on one side. Turn the filet over and sear for a further minute on the second side.
3. Reduce the heat to low, then pour in the broth and the lemon juice. Cover the skillet with a lid and cook until the juices are nearly absorbed and the fish has cooked, approximately 8-10 minutes.
4. Place the watercress and pea shoots in a large bowl and drizzle with the dressing. Divide the dressed greens and salmon between 4 plates and serve immediately.