In a medium-large frying pan, add the salt, peppercorns, bay leaf and 750ml (3 cups) of water. Bring to the boil. Simmer for 5 minutes, then remove from the heat. Add the salmon (skin side down, or skin removed), cover and leave for 15 minutes. Lift the fish from the poaching liquid onto another plate.

Meanwhile, cook the risoni according to packet instructions (until al dente). Add the peas in the last 2 minutes of cooking. Drain and rinse under cold running water.

Bring another pan to high heat. Add a tablespoon of olive oil and then the asparagus spears, turning for 3-5 minutes until cooked through (slightly browned skin, tender but still with some crispness).

In a large bowl, combine the risoni, spinach, asparagus and parsley. Flake the salmon into the salad, removing any bones you encounter. Combine the lemon juice and zest, olive oil and sugar separately and then toss through the salad.

Season with salt and pepper and serve with slices of avocado and ciabatta bread.