Salmon With Potato and Watercress Salad

Another quick and easy weeknight meal. Salmon always cooks up quickly and when paired with a simple potato salad you'll get a full meal in no time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb new potato (about 10)
•  kosher salt & freshly ground black pepper
• 4  tablespoons olive oil
• 24  ounces salmon fillets, skinless
• 2  tablespoons  prepared horseradish
• 1  tablespoon white wine vinegar
• 2  green onions, sliced
• 2  cups watercress, thick stems removed (1/2 small bunch)

Directions

1. Place potatoes in medium saucepan and cover with cold water and 1 teaspoon salt; bring to a boil, reduce heat, and simmer until tender, about 15 to 18 minutes.
2. Drain potatoes and run under cold water to cool off; cut into quarters.
3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat; season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Cook salmon until opaque, about 4 to 5 minutes per side.
5. In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper.
6. Add potatoes and watercress, tossing to combine.