Ingredients for Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad

• 240ml crème fraîche or soured cream

• 45ml plus 2 teaspoons fresh lemon juice, divided

• 1 teaspoon finely grated lemon peel, divided

• 2 tablespoons honey

• 1 tablespoon plus 2 teaspoons olive oil plus additional for brushing

• 2 tablespoons chopped shallot

• 170g salmon fillets

• 1 1/2 cups (lightly packed) watercress leaves and small sprigs

• 1/4 cup small fresh dill sprigs

• 1/4 cup fresh tarragon leaves

• Fleur de sel*

• 6 lemon wedges

Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoons lemon peel in small bowl. Season with salt and generous amount of pepper.

Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoons lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally. Position rack in top third of oven and preheat to 204°C. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in centre, about 14 minutes.

Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with fleur de sel and pepper.

Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon-pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.

*A type of sea salt; available at some supermarkets and at specialty foods stores.

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