Shopping LIST:

350g fresh salmon fillet, 2 small cucumbers, a handful of lettuce leaves.

For the dressing: 2tbsp low-fat yogurt, juice of ½ lemon and 1tsp grated lemon zest, taste with freshly crashed black pepper.

Method:

• Grease a griddle pan with a little sunflower oil and heat over a high heat. After a few minutes, add 350g fresh salmon fillet, and grill skin side down for 5-6 minutes, then turn the salmon over and fry for a further 2-3 minutes, or until cooked through.

• Peel and slice 2 small cucumbers, then combine with a handful of lettuce leaves and small pieces of salmon.

• For the dressing: combine 2tbsp low-fat yogurt with juice of ½ lemon and 1tsp grated lemon zest, and then season to taste with freshly crashed black pepper.

• Serve the salad with the dressing on the side to drizzle over and lemon wedges to garnish.