Mix the peri peri spice with 2 tbsp of the olive oil, lemon juice and most of the parsley (leave some for garnish) to form a thick paste. If it's not wet enough, add a little more lemon juice.
Smear the marinade all over the salmon fillets and leave aside while we attend to other stuff.
Place a frying pan on medium high heat and heat the final tbsp of olive oil.
Rinse the samphire and place in a microwaveable bowl.
Cook the salmon fillets on the now hot pan, skin side down for 3 minutes. With the high heat, the skin will char and the marinade will blacken somewhat, making for a delicious skin and crumb.
Turn the salmon over and cook for another 2 minutes or so until cooked through.
Before those 2 minutes are up, place the samphire in the microwave oven and cook for 30-60 seconds, depending on the oven's power. Mine's 900W and I cook it for 1 minute.
Take the frying pan off the heat when the salmon is cooked.
Divide the samphire between 2 plates and place a salmon on each pile.
Top with the rest of the parsley, the lemon zest and a slice of lemon and serve immediately.