(Serves 4)

1 celery stalk, cut into 2-inch pieces
1 bunch scallions (greens sliced into 1/2-inch pieces, whites left whole)
1 lemon, halved: cut half into slices, zest and juice remaining half (1/2 teaspoon zest, 1 tablespoon juice),
1 teaspoon kosher salt,
3/4 teaspoon freshly ground black pepper,
4 (6-ounce) salmon fillets, skinned (about 2 inches thick)
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh dill plus 1/2 cup fronds, divided 1/2 teaspoon grated fresh horseradish
1 tablespoon extra-virgin olive oil
2 bunches watercress, thick stems removed (about 8 cups)
1 cup sugar snap peas, thinly sliced crosswise (3 ounces)
1 small bunch radishes, sliced (1 1/2 cups)

1. Fill a high-sided skillet or large pot with 6 cups water; add celery, scallion whites, and lemon slices to pot. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil over high heat; cover, reduce heat, and simmer. Cook until fragrant (8-10 minutes). Add salmon (water should just cover fillets) to pot; cover and gently simmer until fish is opaque (5-8 minutes). With tongs or a fish spatula, remove salmon from broth; set aside on a cutting board to cool.

2. While fish is poaching, make the dressing: In a medium bowl, combine yogurt, chopped dill, horseradish, lemon zest, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, whisking well. Arrange watercress, snap peas, radishes, and dill fronds on 4 plates; top with salmon, and sprinkle with scallion greens. Drizzle with dressing; serve.

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: Makes 4 servings (serving size: 2 cups salad, 6 ounces salmon, and 2 tablespoons dressing)

Nutritional Information
Calories per serving:    357
Fat per serving:    16g
Saturated fat per serving:    3g
Monounsaturated fat serving:    7g
Polyunsaturated fat per serving:    5g
Protein per serving:    43g
Carbohydrates per serving:  9g
Fiber per serving:    3g
Cholesterol per serving:    109mg
Iron per serving:    3mg
Sodium per serving:    432mg
Calcium per serving:    206mg