Season the salmon with a little salt and pepper and set aside.
Meanwhile wash, chop and prepare the ingredients that need preparing, onion, garlic, chard and wash the herbs - do not chop the herbs till the end.
Heat the olive oil in a larger and deeper pan over medium high heat. Place the salmon skin side down and cook for about 4-5 minutes on each side until the salmon is nicely cooked through.
Remove the salmon from the pan and place on a warm plate placing another warm deep plate over. Foil will also do.
Add the julienned onion in the pan where the salmon was and cook for 2 min stirring occasionally. Add the garlic, stir for another minute and add the pasta and toast it for 90 seconds stirring every 20-30 seconds.
Add the stock and bring it to a boil. Lover the heat and cook (covered) for 7-8 minutes. No need to stir.
Stir the pasta, add a drizzle of water if too dry but remember this has to be dry as it’s nice with no juices left. Add the turmeric, chard followed by the julienned pepper (if chose to put in- I did). Cook for 2 more minutes or more if you wish but I like my veggies slightly crispy and only just about wilted.
Remove from the heat and mix in the freshly chopped herbs, squeeze the juice from one lemon, season well with the umami salt give it another good old mix.
Bring on the salmon, sprinkle the pomegranate seeds all over, add a drizzle of olive oil even if you prefer and a few slices of chilli if fancy and serve. Soo good and totally taste buds blowing!!