This is a delicious meal that is perfect to savor outdoors during springtime!

What You’ll Need:

1 tablespoon coriander seeds

1 teaspoon yellow mustard seeds

pinch of red pepper, crushed

1 – 1 1/4 pound salmon fillet, skinless

A pinch of salt

pepper, freshly ground

1 1/2 teaspoons Dijon mustard

1 tablespoon and 1 teaspoon extra virgin olive oil

1 tablespoon lemon juice

1 bunch watercress, stems discarded

1 cup flat leaf parsley sprigs, packed

What to Do:

Preheat the oven to 425 degrees.

In a spice grinder or small processor, combine the coriander seeds, mustard seeds and crushed red pepper. Pulse until spices are coarsely ground.

Season salmon with salt and pepper then brush with 1 tablespoon of Dijon mustard and coat fish with freshly ground spices.

In a large, ovenproof skillet, heat 1 teaspoon of olive oil. Add salmon, coated side down, and cook over high heat until slightly browned, or about 2-3 minutes. Next, carefully turn salmon over and transfer skillet to preheated oven and roast for about 6 minutes, or until just cooked through.

In a medium bowl, whisk together lemon juice, 1 tablespoon olive oil and 1/2 teaspoon Dijon mustard. Stir together until emulsified and add watercress and parsley. Season salad with salt and pepper then toss to coat.

Cut salmon and serve along side, or on top, salad and enjoy.

Serves 6.