Slow Roasted Salmon with Green Sauce

Serves 6.

Save any remaining green sauce to use as salad dressing or as a sandwich spread.

1 small white onion, chopped
2 cloves garlic, minced
1 cup chopped fresh flat-leaf parsley
4 ounces watercress leaves, plus 2 bunches for serving
8 ounces fresh spinach leaves
1/2 cup nonfat buttermilk
1/2 cup low-fat sour cream
Juice of 1 lemon
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup water
1 1/2 teaspoons extra-virgin olive oil
6 five-ounce salmon fillets, skins removed, about 1 1/2 x 4 inches

Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor. Puree until smooth, and set aside in the refrigerator.

Heat oven to 300 degrees F. Rub the bottom of a 9 x 13-inch glass baking dish with 1/2 teaspoon oil. Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon 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.

Per serving: 199 calories, 9 g fat, 53 mg cholesterol, 7 g carbohydrate, 839 mg sodium, 23 g protein, 2 g fiber