Serves 4 1 large salmon fillet (preferably wild) 2 tablespoons olive oil Salt and pepper, to taste 1 tablespoon finely chopped fresh dill leaves 1 cup cherry tomatoes, halved 1 cup cooked green beans, halved 2 stalks celery, sliced 1 avocado, sliced 1 large handful arugula leaves, chopped Extra olive oil plus lemon juice, for dressing Season the salmon fillet with salt and pepper. Heat the olive oil in a pan over medium heat. Cook the salmon until done to your liking. Place all remaining ingredients into a large serving bowl. Add slices of warm cooked salmon and toss gently. Drizzle with lemon juice and olive oil and serve.