Step 1

Cut asparagus into 2-3cm lengths, keeping the tips separate.

Step 2

Bring large pot of salted water to the boil; add risoni. After 6 minutes, add asparagus stems; one minute later, add asparagus tips. Cook for a futher one minute, then drain and refresh in cold water.

Step 3

Meanwhile, place 3cm water in a large frying pan; place over medium heat. Run your fingers over the thickest part of the salmon and remove any small bones with tweezers. Place salmon, skin-side down, in pan. When simmering cover and reduce heat. Cook for 6-10 minutes, or until cooked as desired.

Step 4

Meanwhile, heat 1 tablespoon of the olive oil in a small frying pan; add cherry tomatoes. Cook over a high heat, tossing frequently, until skins begin to burst. Remove tomatoes and deglaze pan with verjuice. Mix pan juices with remaining oil and rind; season with salt and freshly ground black pepper to make a dressing.

Step 5

Place risoni mixture in large, shallow serving dish. Stir through rocket leaves, green onions and dressing.

Step 6

Remove skin from salmon and discard. Break salmon up and scatter over risoni salad with tomatoes and parsley.