Step 1

To make the dressing, finely grate the rind of the lemon. halve and juice the lemon. Whisk the lemon rind, lemon juice, oil, garlic, capers and mustard in a bowl. Taste and season with salt and pepper.

Step 2

Heat the oil in a large non-stick frying pan over medium heat. Add the salmon and cook for 4 minutes each side. Transfer to a plate and set aside to cool slightly. Flake into large pieces.

Step 3

Combine salmon, lettuce, cucumber, avocado, chickpeas, onion and mint in a large bowl. Divide among serving plates. Drizzle over the dressing to serve.