Salmon, courgetti & asparagus with lime & caper dressing

SERVES 4-6 PREP 30 mins COOK 20 mins EASY

2 medium courgettes, spiralized or peeled into ribbons a bunch of asparagus (10-12 spears) 100g samphire (optional) olive oil 4-6 skinless salmon fillets (110-140g each) 275g fresh, cooked egg or rice noodles cress or micro leaves, to garnish (optional)

For the dressing 1 large lime, zested and juiced 1 tbsp white wine vinegar 2 heaped tbsp capers, drained and chopped 1 garlic clove, crushed 2 heaped tsp wholegrain mustard 5 tbsp olive oil 1 tbsp chopped tarragon, dill or coriander

1 Heat oven to 200C/180C fan/gas 6. Mix together all the dressing ingredients, except for the fresh herbs, with some seasoning and set aside.

2 Blanch the courgettes in boiling salted water for just 30 seconds – no longer! Drain with tongs, cool and leave rolled up in kitchen paper to dry thoroughly.

3 Snap off and discard the woody asparagus ends and cook the asparagus in the same pan you used for the courgettes for a few mins until just tender. Drain in a slotted spoon and cool under cold water. Cut the spears in half, or thirds if long.

4 Cook the samphire, if using, in boiling unsalted water for 3 mins, drain and cool under cold water. Roll up in kitchen paper with the courgettes to dry.

5 Line a baking sheet with foil and lightly oil. Tuck the thin end of the salmon fillets underneath, so they are a more even thickness, and place on the baking sheet.

6 Drizzle a little olive oil and scatter some sea salt flakes over the fillets, and bake for 10-12 mins. The salmon should be opaque on the outside and still a little underdone in the middle. 7 Tip the noodles into a large bowl and season. Add the courgettes, asparagus (reserving a few tips) and all but a handful of samphire, if using. Add the tarragon to the dressing and spoon

4 tbsp into the noodles. Incorporate everything very gently – hands are best! Pile onto a platter, break the salmon into chunky flakes and nestle it over the top. Top with the reserved asparagus and samphire, and spoon over the rest of the dressing. Scatter with cress or micro leaves, if using.

GOOD TO KNOW omega-3 • 1 of 5-a-day

PER SERVING (6) 495 kcals • fat 34g • saturates 6g • carbs 14g • sugars 2g • fibre 2g • protein 33g • salt 0.9g