Slow-Roasted Salmon with Green Sauce

Photo: Sang An

Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce that is chilled and drizzled over the fish.


  • 1 small white onion, chopped

  • 2 garlic cloves, minced

  • 1 cup chopped fresh flat-leaf parsley

  • 4 ounces watercress leaves, plus 2 bunches for serving

  • 8 ounces fresh spinach leaves

  • ½ cup nonfat buttermilk

  • ½ cup low-fat sour cream

  • Juice of 1 lemon

  • 2 teaspoons coarse salt

  • ½ teaspoon freshly ground pepper

  • ¼ cup water

  • 1 ½ teaspoons extra-virgin olive oil

  • 6 five-ounce salmon fillets, skins removed, about 1 ½ by 4 inches


  1. Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor. Puree until smooth, and set aside in the refrigerator.

  2. Preheat oven to 300 degrees. Rub the bottom of a 9-by-13-inch glass baking dish with 1/2 teaspoon oil. Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in dish (to cover bottom in a thin layer). Cook fish until just cooked through, 20 to 25 minutes. Serve immediately over bed of watercress drizzled with cold herb sauce. Extra sauce can be refrigerated up to 4 days.

Cook's Notes

Save any remaining green sauce to use as salad dressing or as a sandwich spread.

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