A healthy and delicious lunch or dinner – filled with vitamins, omega-3 and delicious taste. Use the spices on my list or use your own favorite spices.

All my recipes are for 2 servings

• 10 oz (280 g) skinless salmon fillet
• 3 tbsp olive oil for the salmon
• 2 tsp olive oil for the vegetables
• 1/2 tsp salt
• 1 tsp lemon pepper
• 1/2 cup (120 ml) low-fat creme fraiche / sour cream
• 1/2 tsp dried thyme
• 1/2 cup (120 ml) peeled, cooked shrimp
• 6-8 cherry tomatoes
• 2-3 tbsp leek slices
• 2 radishes
• 1 tsp tomato and pepper seasoning or garlic and pepper seasoning
• 2 lemon slices
• 3 oz (80 g) watercress
• Optional: 2 tbsp blueberries
• Optional: a few raspberries

How to prepare:

If you use frozen shrimp, put them in the refrigerator 12-24 hours before making this salad. Wash the tomatoes, the radishes, and the leek. Slice the radishes. Cut the tomatoes in half. Divide all between two plates. Season with olive oil and dried tomato and pepper seasoning (or similar). Divide the crème fraiche (sour cream) 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 olive oil on medium heat for 4 minutes. Turn the fish once every minute. Season with salt and lemon pepper.

Add the salmon on the crème fraiche (sour cream). Wash the watercress. Add shrimp and watercress on the plates. Season with dried thyme. Add a lemon slice on each plate. Decorate with blueberries and raspberries.