Make the Ainsley Harriott Smoky Paprika & Lime Rice according to the directions on the packet.
Heat a heavy-based griddle pan until smoking hot. Cut each the salmon fillet into three pieces, then season and brush each one with a little olive oil. Arrange on the griddle pan, then reduce the heat and cook for 1-2 minutes on each side until just cooked through with nice golden brown markings. Remove from the heat and add a squeeze of lime juice.
Meanwhile, mix the olive oil in a small bowl with the sun-dried tomatoes, red onion and chives and a good squeeze of lime juice. Season with salt and pepper.
Divide the rice among plates and arrange the pieces of salmon on top. Put a small pile of the rocket on top of each one and spoon over the sun-dried tomato dressing to serve.
Replace the salmon for another firm-fleshed fish such as hake or haddock.