150g Salmon fillet

1 cup Rocket

1/4 pear, sliced

1/4 cup activated walnuts, chopped

1 tbsp lemon, juiced

1 tbsp olive oil

Himalayan salt



1.Salt salmon with Himalayan salt and place in non-stick pan (can use coconut oil if needed) skin side down, cook on low –med heat for 4-5 minutes.

  1. Flip and cook the other side, your salmon should still be slightly pink in the middle.


  1. Slice pear into fine strips
  2. Add to bowl rocket, pear slices and chopped walnuts
  3. Drizzle with olive oil and lemon juice
  4. Serve salmon and salad and enjoy!