1 Cook the spaghetti in boiling, salted water until al dente (retaining a little bite) then drain through a sieve. Wash the rocket, shake dry and tear into smaller pieces. Wash and trim the spring onions and cut into rings.
2 Toast the pine nuts in a dry frying pan and set aside.
3 Heat the oil and briefly sweat the spring onions. Add the spaghetti and rocket and season with salt and pepper. Mix in the salmon and serve onto plates. Scatter with pine nuts and olives.