Get a place and add the olive oil and salt & pepper to it. Then cover the salmon in the oil on both sides and then wash your hands thoroughly. Place a frying pan on the hob and get it nice and hot.
While the salmon is resting and the pan is heating up, add the mustard, lemon juice, olive oil and seasoning into a bowl (or a mug if you want to keep it separate from your salad. Chop the capers and toss in.
Whisk together with a fork until it is all combine and give it a taste. You can add more of any of the ingredients should you prefer more of a kick.
Once the pan is nice and hot, place the salmon skin-side down (or on either side if skinless) and press down until it stays flat. Leave it to cook of this side for 5 to 6 minutes and then flip it and cook for a further 1 minute until cooked all the way through.
While the salmon is cooking, chop up your cucumber into chunks as well as the olives and sundried tomatoes. Chop the sugar snap peas into strips. De-seed and slice red pepper. Core the avocado and de-skin and slice into chunks. Add all of this to the dressing and toss until all coated.
Finely chop the chives.
Once the salmon is cooked, plate up some of your salad and then add the salmon. Finally, sprinkle over the chives and enjoy!
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