1 Boil, steam or microwave the potatoes for 10–12 minutes, or until tender. Drain. Halve or quarter the potatoes and set them aside. Place the peas in a small bowl and pour over boiling water to blanche. Drain.
2 Put the zucchini and lemon juice in large bowl. Toss to coat the zucchini; set aside.
3 Meanwhile, heat 2 teaspoons of olive oil in a large non-stick frying pan over medium heat. Cook salmon fillets, skin-side down, for 4–5 minutes, or until crisp and golden. Turn; cook for 1–2 minutes, or until browned and cooked to your liking.
4 Add avocado, rocket, peas and potatoes to zucchini mixture. Drizzle with 1 tablespoon of olive oil and toss to combine. Season salad with cracked black pepper. Serve salmon with the salad and the pumpkin hoummos.