For the olive vinaigrette: In a food processor, pulse the olives until coarsely chopped. Add the orange zest and juice and the sherry vinegar. Pulse again until finely chopped. Remove to a bowl and stir in the olive oil and parsley. Set aside to allow the flavors to marry.

2 For the gnochetti: In a medium bowl, whisk together the eggs, rosemary, zest, salt and milk until well combined. Whisk in the flour until just incorporated and the consistency of thick batter. Do not overmix.

Bring a pot of salted water to a boil over medium high heat. Place half of the dough in a handheld potato ricer. Gently press some dough out of the ricer into the boiling water, using a knife to cut the dumplings every 1/2 inch or so. When the dumplings float, they are fully cooked. Remove them from the water with a slotted spoon and spread them on a tray to cool. Continue until all of the dough is used.

In a large sauté pan, heat 1/4 cup of olive oil over medium-high heat. Add the shallots and mushrooms and cook, stirring occasionally, until the mushrooms are golden brown. Add a tablespoon of olive oil along with the gnochetti and cook an additional 4 minutes. Add the red pepper flakes, Parmesan, 2 tablespoons water, mint and lemon zest and stir to combine. Keep warm while you cook the fish.

In a large sauté pan, heat the remaining 2 tablespoons of oil over medium high heat. Season the salmon with the salt and pepper and place the fillets flesh side down in the pan. Cook for 3 to 4 minutes without moving them, or until the fillets are golden brown and release easily from the pan. Gently flip the fillets and cook for 3 to 4 minutes longer for medium.

To serve, spoon some of the gnochetti mixture onto the center of each plate. Top with a salmon fillet and a spoonful of olive vinaigrette.