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Ingredients​

• 2 portions Ocean Royale salmon, skin on and thawed in fridge
• 1 tsp salt
• 1 bag The Fresh Salad Co rocket
• ½ bunch dill
• ¼ red onion, finely sliced
• 1 orange, peeled and cut into thin wedges
• Juice of half an orange
• 2 tbsp Remano olive oil, plus extra to pan-fry salmon
• 2 tsp Casa Barelli red wine vinegar
• 1 tsp salt

Method

1. Pat dry salmon and place on a plate, skin-side up. Sprinkle skin with 1 teaspoon of salt.