Salmon with Pepita-Lime Butter with Wild Rice Salad and Sautéed Watercress

Ingredients (for 2 people):

Salmon with Pepita-Lime Butter  •  1 Tbsp unsalted pepitas  •  1 1/2 tsp butter  •  1/4 tsp freshly grated lime zest  •  1 Tbsp lime juice  •  1/8 tsp chili powder  •  8 oz salmon fillet, skinned and cut into 2 portions  •  1/4 tsp salt  •  1/8 tsp freshly ground pepper  •  Wild Rice Salad  •  1 cup cooked wild rice  •  2 Tbsp chopped dried fruit, such as apricots, raisins, dates or prunes  •  1 Tbsp chopped toasted nuts, such as walnuts, pecans, almonds or pistachios  •  1 Tbsp orange juice  •  1 tsp extra-virgin olive oil  •  Sautéed Watercress  •  1 clove garlic, minced  •  2 tsp extra-virgin olive oil  •  2 4 oz bags watercress, tough stems removed  •  champagne vinegar or white-wine vinegar to taste  •  salt and freshly ground pepper to taste

1 portion contains 502 cal  • 31 g protein  • 28 g carbs  • 3 g fiber


Salmon with Pepita-Lime Butter 

  • Toast pepitas. Place in a small bowl with butter, lime zest, lime juice and chili powder.
  • Generously coat a large nonstick skillet with cooking spray and place over medium heat. Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.

Wild Rice Salad

  • Combine rice, fruit, nuts, orange juice and oil in a medium bowl.

Sautéed Watercress

  • Sauté garlic in oil in a large nonstick skillet until fragrant. Add watercress. Cook, stirring often, until wilted. Stir in vinegar, salt and pepper to taste.

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