You'll want to make this brightly colored Norwegian salmon dish over and over again. Follow Simone Rugiati's instructions and you won't risk making a mistake.
Season the salmon on both sides with olive oil, salt and pepper.
Pan-fry in a non-stick pan for approx. 3 minutes on each side. Remove the fish from the heat and allow it to cool.
Cook pasta in well-salted water and strain while it's still a little firm, or al dente. Hold the pasta under running water to cool it.
Cut cherry tomatoes in half and add to the pasta with olives, pan-toasted pine nuts, chopped basil and olive oil.
Taste with salt and pepper and add salmon and chopped rocket.