Get your container and pour a small amount of extra virgin olive oil into this so there is a thin layer covering the bottom. This is where you will be able to marinate your salmon dish and allow it to rest.

Now, place one slice of salmon inside, keeping it to one side where possible.

Then, place another piece of salmon next to this, in the opposite direction ensuring it is also on top of the oil.

Pour another dash of extra virgin olive oil over the top (but not too much!), and sprinkle a serve of chopped parsley on top of the salmon.

Then, squeeze a generous amount of lemon juice over the top of this layer ensuring it will be able to soak up the flavour.

Next place the third piece of salmon on top, add a small amount of extra virgin olive oil, some more chopped parsley and of course (my favourite) some more lemon juice!

Now, you should be able to smell the parsley and lemon dancing with the salmon in your container.

Seal the container and then place it in the fridge. This will give your salmon time to drown in the flavours and will bring out the best of your salmon.

Leave in the fridge for 2 hours, (you can also prepare this the day before and the flavours will intensify even more), or at the very least, half an hour.

Now, time to prepare the salad.

Place the freshly washed rocket into a bowl and add a pinch of table salt, a small amount of extra virgin olive oil and some balsamic vinegar.

The best way to mix your salad is with your hands, tossing it to ensure it is evenly dressed.

Next, time for the secret ingredient, black pitted olives! Cut each olive in half, then in half again then into small pieces.

E ora si mangia, Vincenzo’s Plate….Enjoy!