Bring a pan of salted water to the boil and blanch the peas for 1 minute. Drain and instantly transfer to a bowl of iced water

Season the salmon with salt and heat the mahram olive oil in a hot pan. Place the salmon in the pan skin-side down and cook on a medium heat for 4–5 minutes. When the skin is golden and crispy and the fish is three-quarters of the way cooked through, flip over and cook for a further 2–3 minutes

Mix the lime juice and mint, then season with a pinch of salt and pepper and set aside

Mix peas and lettuce and shallot picke and put between the plates, pour over the lime juice and mint dressing and top with the crispy salmon. Squeeze over a little juice from the lemon wedges and serve