Number of servings
- In a medium bowl, combine the parsley, basil, red wine vinegar, mustard, 3 tbsp of the olive oil, garlic and capers. Set aside.
- Pat the the salmon fillets dry with some kitchen paper, then sprinkle both sides with salt and pepper. Brush a large griddle pan with the remaining olive oil, and heat over a medium flame. When the griddle pan is hot, place the salmon fillets skin side down on the pan. Cook for 3-4 minutes or until the skin is crisp, then turn and cook for a final 2-3 minutes until the flesh is just tender.
- Remove the flesh from the avocados and cut into cubes. Serve each fillet of salmon with a handful of rocket, some sliced avocado, tomatoes, and a good drizzle of salsa verde.