This is so simple to make, easy to digest and very healthy too.

(Nutritional values per serving 539 cals – 26.5g fat, of which 6.1g are saturated.)

Ingredients for 4 people:

• 50g (1lb) baby courgettes sliced ½ cm thick (baby leeks are a good alternative to courgettes if you wish)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons drained caper berries (or capers)
• 4 salmon fillets (preferably wild as they are lower in fat)
• freshly ground salt & pepper

For the pasta

• 225g (8oz) dried-linguine
• 2 tablespoons fresh pesto (ready made or use our recipe on www.etruscarestaurants.com)
• 3 tablespoons half-fat crème fraiche
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• freshly ground salt & pepper

Pre-heat oven to 200°C (or 180°C fan) – Gas mark 6.

Trim and wash courgettes – do not peel as you lose the colour and the fibre! Once dried, place them with the capers in a baking dish, tossed in 3 tablespoons of the olive oil. Season with salt & pepper.

Place the salmon fillets, skin-side down, (remove skin if you prefer first) on top of the courgettes. Drizzle with the remaining oil and season. Cover with foil and roast in the oven for approx 20-25 minutes, until just cooked. Remove the foil after 15 minutes of cooking.

Meanwhile, cook the linguine (following instructions on the pack) in salted (optional) water. Once drained, return the linguine back to the pan with the crème fraiche, pesto and fresh herbs. Toss gently and serve immediately with the salmon.

Buon appetito!