1.Heat oil in a suitably sized non-stick pan season both sides of salmon then place skin side down in the pan and cook for 3 - 4 minutes turn with a spatula and cook for a further 2 minutes on the other side. Set on a plate or tent loosely in foil.

2.Whilst salmon is cooking prepare pea puree to do this cook the peas and garlic in a pot of boiling water until tender. Before draining reserve, a little cooking water. Put peas, garlic, dried mint, fresh mint and salt into a food processor along with 2 - 3 tablespoons of cooking water. Pulse a couple of times until a luridly green nubbly texture is achieved be careful not to overdo it. If too thick add a little more water and pulse again.

3.Pile the puree in the centre of the plate, top with the salmon skin side up.