Salmon Shrimp Watercress And Berries

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

All my recipes are for 2 servings

  • 1 salmon fillet (7 oz / 200 g) skinless, pin-boned
  • 3 tbsp olive oil
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper (salt free)
  • 2 lemon slices
  • 1/2 cup (120 ml) low-fat créme fraiche
  • 2 teaspoons dried Italian herbs
  • 1/2 cup (120 ml) peeled, cooked shrimp in brine
  • 4 cherry tomatoes
  • 3 tbsp leek slices
  • 2 tbsp watercress
  • 2 radishes
  • 4 twists from the Pasta Rossa spice grinder (you can find this online)
  • 14 blueberries (or more)
  • 10 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 pasta rossa spice. Divide the crème fraiche between the two plates, next to the vegetables.

Cut the salmon fillet in half lengthwise and cut the slices into cubes. Take a non-stick pan and cook the salmon in olive oil on medium heat for 4 minutes. Turn the cubes once every minute.
Season with salt and lemon pepper.

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

Salmon Shrimp Berries Watercress And Leek. Add tomato, radish, spices, herbs and lemon. Enjoy a delicious and healthy lunch.

You can leave a comment here

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.