Name: Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad
Ingredients: 1 cup crème fraîche or sour cream; 3 tablespoons 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; 6 6-ounce 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

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Photo by Lisa Hubbard

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.

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10 Ways to Cook With Watercress
Spicy like arugula and sturdy like spinach, watercress is a green that can do almost anything. Use it to build the base for a soup, add crunch to a salad, or give anything (anything!) a peppery finish.