Place your salmon chunks into a bowl and add olive oil, garlic granules, onion powder and paprika. Mix well until the salmon chunks are coated in the spices and set aside for 10 minutes.
Meanwhile add your pasta to a saucepan with water and bring to the boil, cook according to the packet instructions (See FAQs for my tips to cooking gluten free pasta) adding the green beans and peas when there is 4 minutes of cooking time left. Drain the pasta and set aside.
Once your salmon has been marinating for 10 minutes, place the chunks into your air fryer (you could also fry them in a frying pan for the same amount of time if you do not have an air fryer) and cook for around 7-8 minutes, until cooked through.
Add pesto, lemon juice, salt and black pepper to the drained pasta and vegetables and mix well until coated.
Serve the pesto pasta with rocket, the cooked salmon chunks and top with pumpkin seeds.