Watercress Pesto baked salmon with Watercress Sauce

Preparation and Cooking time 30 mins.

This is an excellent easy supper dish that is quick to prepare. It can also be served cold if you are planning a summer lunch or posh picnic!

To serve 4 people:
4 salmon pieces (or more according to the numbers you are catering for).
1 jar Pollen fresh watercress and lemon pesto
1 tub Crème fraiche
1 pot Plain yoghurt
1 bunch fresh watercress
1 lemon

You will need some tin foil to lay the fish on, either all together or individually wrapped if you are going down the posh picnic route.

Tear the foil so it is large enough to wrap the fish in fairly loosely.
Lay the salmon fillets on to the foil and put a good teaspoon of the watercress and lemon pesto onto each piece. Sprinkle with a little salt and some freshly ground black pepper.

Close the foil around the fish so there is room for some air inside to circulate and put into a med hot oven 180C for about 15 mins.
While the fish is cooking make the sauce by putting equal quantities of crème fraiche and plain yoghurt into a bowl (a small tub of each will feed 4 people generously) and stir in 3 or 4 teaspoons of watercress and lemon pesto.
Have a taste you may want to add a little more pesto and a squeeze of lemon juice. Put it into an attractive serving bowl.

After 15 mins have a look at the fish and check to see if it is cooked. Try not to overcook it, the fish should still be soft and moist in the middle but not raw!
When you are happy take it out of the oven, open up the parcel and carefully lift the salmon onto a serving dish or straight onto the plates you are using. Put a couple of sprigs of fresh watercress around the fish and some pieces of lemon for people to squeeze themselves. Serve with the yummy sauce, new potatoes or rice and a vege of your choice or a nice green salad.

For the cold version when you take the fish out of the oven, leave it to cool in the foil parcel. Refrigerate when cooled and then serve in the same way.
Bon apetit!