Place the salmon skin side down in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil.

Let the skin get super-crispy for 4 minutes, then turn the salmon, giving it 1 minute on each of the other sides.

Use tongs to pull off the crispy skin and place it in the pan alongside, turning the salmon to crisp up the newly exposed side.

Meanwhile, trim and slice the spring onions.

Peel and finely slice the garlic.

Pick the mint leaves.

Click the lettuce apart into cups.