- 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
- 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.