To make the pesto, in a small food processor, process the parsley, pine nuts, garlic & parmesan cheese to a fine texture, with the motor running slowly add the olive oil until combined.
For the salad, slice the baby Brussel sprouts and wash the broccolini. Drizzle with olive oil & season with sea salt. Heat a grill pan over high heat or a barbecue plate and grill the Brussel sprouts & broccolini until just cooked, cool. Once cooled toss with the rocket leaves, sprinkle with the pine nuts, a little sea salt, black pepper and a drizzle of olive oil.
Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes.
Serve with the salad & pesto
The parsley pesto will keep in the fridge for up to 5 days and is also delicious served with chicken.