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1
Drizzle a little olive oil in non-stick fry-pan. Season the salmon and cook over high heat for 3 minutes each side, then drain on paper towel and set aside to rest.
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2
Bring a pan of salted water to the boil. Add the green beans and cook until they have a slight bite. About 6 minutes. Drain well and plunge the beans into a bowl of ice cold water until cool. Drain and pat dry.
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3
Place all the dressing ingredients into a glass jar with a well-fitting lid and shake until combined. Season to taste and shake again.
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4
Scatter the rocket leaves, green beans and basil leaves over a large serving platter. Break the salmon into pieces and scatter around the salad. Pour the vinaigrette over everything then sprinkle over the blueberries and almonds.
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5
Toss gently and serve.
