Place salmon, skin side up, on a plate. Drizzle with oil. Rub salt into skin.
Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn. Cook, covered for 4 to 5 minutes for medium or until cooked to your liking.

Serve with salad leaves extra beetroot and fresh tomato with balsamic dressing.