It's hard to imagine a salmon dish with a creamy and rich sauce that's swimming in goodness, but not in fat and calories. But here it is, suited just to your tastes.
For 6 people
Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 tsp. salt, and 1/4 tsp. pepper in the bowl of a food processor; puree until smooth, and set aside in the refrigerator. Heat oven to 300 degrees. Rub the bottom of a 9 x 13-inch glass baking dish with 1/2 tsp. oil. Set salmon fillets in the dish, and rub tops with remaining tsp. oil. Sprinkle with remaining tsp. salt and 1/4 tsp. of 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.
Ready in 40 min