Salmon & Cherry Tomato Salad

If using frozen salmon fillets, thaw them beforehand in a sealed freezer bag submerged in a bowl of room-temperature water for 10 to 15 minutes.

Cook the cherry tomatoes in a very hot pan with a drizzle of olive oil. Cook the tomatoes for 3 minutes over high heat. Cover the pan and continue cooking for 5 minutes over low heat.

Meanwhile, remove the thawed salmon from the water, then cook it for 6 minutes skin-side down in a pan with olive oil.

Peel the red onion, cut it in half and thinly slice it.

Turn the salmon over and cook for 1 minute on each side. Set aside.

Roughly flake the salmon with a fork.

Prepare the vinaigrette: in a bowl, mix the wholegrain mustard with a drizzle of olive oil. Season with salt and pepper.

On a plate, add the rocket, red onion, cherry tomatoes and crumbled feta.

Add the flaked salmon to the plate. Drizzle with the vinaigrette, add a pinch of salt and pepper. It's ready!