Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). For the pesto, chop the almonds and roast them in a pan without fat. Take out. Wash the dill, shake dry and cut coarsely.
Finely puree with almonds, horseradish and oil in a blender. Season to taste with salt, pepper and lime juice.
Bake baguette on baking paper in a hot oven for 8-10 minutes. Clean, wash, shake dry and chop the rocket. Arrange rocket and salmon on plates and sprinkle with pesto. Add the baguette.