This is a healthy and delicious lunch filled with vitamins and minerals.

All my recipes are for 2 servings

• 1 salmon fillet (10 oz / 280 g) skinless, pin-boned
• 3 tbsp olive oil
• 1/2 tsp salt
• 1 tsp lemon pepper (salt free)
• 2 lemon slices
• 1/2 cup (120 ml) low-fat créme fraiche (sour cream)
• 1 tsp dried thyme
• 1 tsp dried dill
• 1/2 cup (120 ml) peeled, cooked shrimp
• 4-6 cherry tomatoes
• 2-3 tbsp leek slices
• 3 oz (80g) (ready to eat) watercress
• 2 radishes
• 1 tsp dried tomato and roasted garlic seasoning (or similar)
• Blueberries
• Optional: Raspberries

How to prepare:

Wash the tomatoes, the radishes, the leek and the watercress. Slice the radish and the leek. Cut the tomatoes in half. Divide all except the watercress between two plates. Season with 1 tbsp olive oil and dried tomato and roasted garlic seasoning. Divide the crème fraiche between the two plates, next to the vegetables.

Cut the salmon fillet in half lengthwise and cut the slices into 1 inch (25 mm) pieces. Take a non-stick pan and cook the salmon in 2 tbsp olive oil on medium heat for 4 minutes. Turn the fish once every minute. Season with salt and lemon pepper.

Add the salmon cubes on the crème fraiche. Add shrimp and watercress. Season with dried dill and thyme. Add a lemon slice on each plate. Decorate with blueberries and raspberries.