Ingredients

• 2 slices white bread
• 2 tbsp chopped fresh parsley leaves
• salt and freshly ground black pepper
• 85g/3oz salmon fillet
• skin removed
• 1 tbsp olive oil
• 1 tbsp butter
• 1 lemon
• juice only
• 3 tbsp olive oil
• 3 tbsp chopped mixed fresh herbs
• salt and freshly ground black pepper
• 3 asparagus spears
• woody ends removed
• split lengthways and blanched
• 1 carrot
• grated
• 1 handful pine nuts
• toasted

Directions

• For the salmon
• place the bread
• parsley
• salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate
• then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish
• then gently shake off any excess.
• Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides
• or until golden-brown all over and cooked to your liking.
• For the dressing
• combine all of the dressing ingredients in a bowl and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside
• drizzle over the dressing and scatter over the pine nuts.