This dish is almost to simple to be an actual recipe, more of a suggestion. So if you need another excuse to make aioli (or force yourself to learn) here is the link to my post with all the tips to ensure success.
As for cooking salmon perfectly, make sure your pan is really hot and that you have a cover for the pan (preferrably one that does not fit snugly). Unless you are blackening the salmon, only cook it on one side, skin side down, and cover it to steam it so that it doesn't dry out. Remember that salmon is similar to any meat you cook and will continue to cook once removed from the heat source. Once the white stuff begins to ooze out of the flesh (which you can scrape off for a more appealing presentation), it is getting close to being done. Don't be afraid to stick a knife in the center to see if it is cooked through. The flesh will turn a slightly duller color when it is cooked and you can also feel how the flesh is firmer once cooked. You do want the color to change all the way through the fillet but just barely so that it is not dry.