Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing

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Salmon:

1 1/2 pounds salmon fillet

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Couscous:

1 1/2 cups quick cooking couscous

2 cups boiling water

3 tablespoons extra-virgin olive oil

1 lemon, juiced

Sea salt and freshly ground black pepper

1 pint cherry tomatoes, cut in 1/2

1 cucumber, sliced thin

4 scallions, sliced thin

1/2 cup fresh watercress leaves

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped fresh dill

Dressing:

3 tablespoons creme fraiche

1 tablespoon Dijon mustard

1 tablespoon honey

1/2 lemon, juiced

1/4 cup extra-virgin olive oil

1 big handful mixed chopped herbs, such as mint, parsley, chives, or dill

1/2 cup fresh watercress leaves

Sea salt and freshly ground black pepper

Lavash bread, to serve