Ingredients

Steps

• Pulse bread, parsley, salt, and pepper in a food processor until they resemble breadcrumbs.
• Coat the salmon fillet in the breadcrumb mixture and pat lightly to secure.
• Fry the salmon in olive oil and butter for 3 minutes per side until golden brown.
• Whisk together lemon juice, olive oil, and mixed herbs to create the dressing.
• Place grated carrot on a plate and top with the cooked salmon.
• Arrange blanched asparagus alongside the fish and drizzle with the herb dressing.
• Scatter toasted pine nuts over the dish before serving.