Prepare the salmon: Pat the fillets dry with kitchen paper—this is non-negotiable for a good sear. Season generously on both sides with salt, pepper, smoked paprika, and cumin, pressing the spices gently into the flesh. You’ll smell the warm, earthy aroma of the paprika as it hits the fish.

Get the grill pan hot: Place a grill pan or heavy-based frying pan over a medium-high heat for a full 3 minutes. When you hold your hand about 10cm above the surface, you should feel a steady, strong heat. Add a drizzle of olive oil—it should shimmer almost immediately, not smoke.

Sear the salmon skin-side down: Lay the fillets into the pan, skin side down, and press gently with a spatula for 5 seconds to ensure even contact. Listen for that immediate, satisfying hiss—it tells you the pan is hot enough. Cook for 4 minutes without moving the fish, until the skin is deep golden and crisp. You’ll see the edges of the fillet turning opaque and the flesh lightening from deep orange to a paler coral.

Flip and finish cooking: Turn the fillets over carefully. Cook for another 2-3 minutes for medium, or 4 minutes if you prefer it more well done. The flesh should flake easily when tested with a fork, and the centre will be just warm and slightly translucent—never dry. Lift the fillets onto a plate and let them rest while you assemble the salad.

Make the dressing: In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, minced garlic, and a pinch of salt. Slowly drizzle in the olive oil while whisking continuously—you’ll see the mixture thicken and turn a pale, creamy yellow. Taste it; it should be sharp and bright, with just a hint of mustard warmth.

Prep the vegetables: Halve the cherry tomatoes, dice the cucumber into small chunks, and slice the red onion into thin half-moons. Cut the avocado in half, remove the stone, and scoop the flesh out with a spoon before slicing into wedges. The avocado should yield easily to the spoon, with a buttery, soft texture.

Assemble the salad: Scatter the rocket across a large serving platter or two wide bowls. Arrange the tomatoes, cucumber, red onion, and avocado wedges on top. Break the rested salmon into large, chunky pieces—you want flakes that still hold their shape—and nestle them among the vegetables. Drizzle the dressing over everything, finishing with a final grind of black pepper and a scattering of fresh herbs if using.