Instructions: Combine the diced tomatoes, rocket leaves, olive oil, shallots, garlic, lemon juice and zest, capers and olives in a mixing bowl and toss well. Season to taste with salt and pepper if desired. Set aside. (The acidic ingredients will wilt the rocket leaves).

Preheat a grill pan or griller and season the salmon with salt and pepper.

Place the salmon fillets in the griller or grill pan and cook over a high heat until the fish is well seared, about 4 minutes. Turn the fish carefully and cook the other side for 1 minute.

Transfer the fish to warmed plates and spoon over the rocket salsa. Garnish with lemon wedges.

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