Aromatic Salmon with Rocket Salad

Method

1. In a bowl, we mix the sugar, the oregano, the crushed red peppers, the allspice and the crushed pepper. Using paper towel, we pat the salmon fillets dry, in order to remove the moisture. We spread the mixture over the salmon fillets, dividing equally. We cover them with cling film and put them in the fridge for about 2 hours, marinating them.
2. After they are marinated, we heat a frying pan until hot. We drizzle some olive oil over the fillets and, when the pan is really hot, we place them skin-side down on the pan. We slightly press on them to keep the skin in touch with the pan. We cook for 3-5 minutes each side, until thoroughly cooked.
3. For the rocket salad: In a bowl, we put the lemon juice, the olive oil and the balsamic vinegar and we whisk well. We put the rocket salad and the baby spinach in a large bowl and we pour the vinaigrette over them. We mix very well until well coated. We sprinkle with the pine nuts and we place the salmon fillets in plates.