Ingredients (per person) :

1 salmon steak

100g of asparagus

one squeeze of lemon juice

one teaspoon of creme fraiche (light)

Salt, Pepper

a little dill as a decoration

Recipe :

Peel the asparagus – cut into pieces of around 4cm and cook for 5 minutes either over steam or in a saucepan of salted water…then drain. Keep a few asparagus tips for decoration and blend the rest. Add a squeeze of lemon juice as well as salt and pepper and pour into a dish.

Season the salmon steaks with salt and pepper and then place them on the creamed asparagus / asparagus mousse line. Cover with foil and cook in the oven for 20 minutes at 220.

Decorate with the asparagus tips and the dill before serving.

Serve with rice.
This recipe contains – per serving :

Amusing anecdote :

Salmon has been the most widely eaten fish in Europe for thousands of years. The name has roman roots : “Salmo” means “which jumps…”. It is a fatty fish but has no more calories than lean meat. The fact that salmon is rich in Omega 3 and Omega 6 gives it protective qualities – a proof point being the remarkably low level of cardiovascular pathologies amongst eskimos and the Japanese…two groups that consume very large quantities of this fish!

Ingredients :
1 glass of quinoa
1 onion
3 courgettes a drizzle of olive oil
15g of grated cheese
salt and pepper

Recipe :

1. Boil the quinoa in salted water for 12 minutes
2. At the same time, gently heat the chopped onion and the courgettes chopped into thin slices. Add salt and pepper to taste.
3. When the quinoa is cooked, drain off the excess water and add the courgettes and grated cheese…and it is ready to serve !

this recipe contains :

 and for 100g :

Amusing Anecdote : Known as “the golden grain of the Incas”, quinoa is a plant from the same family as beetroot and spinach, which has been grown on the high plains of the Andes for over 5000 years. It is considered to be a ‘pseudo cereal’ – it is gluten free and is particularly rich in protein, iron and Omega 3.