Place a non-stick pan on the stove and heat to a medium temperature.
Drizzle olive oil in the pan.
Place the salmon skin side down for 6 minutes or until the skin gets crispy.
Once crispy, turn the salmon over and cook flesh side down for 1 minute.
Once cooked remove the pan from the heat.
Leave the salmon in the pan.
Place a small pot on the stove at medium heat and add a drizzle of olive oil.
Once hot add the onion ragout and truffle.
Cook over medium heat for 2 minutes or until wilted.
Season with a pinch of salt and cracked pepper.
Season the salmon with salt.
Serve the spring onion ragout on the side.