Mustard-crusted salmon with herbs and warm asparagus salad

Ingredients:

• 0.5 cup panko breadcrumbs
• 0.5 cup fresh parsley leaves and soft stems
• 1 sprig fresh tarragon (leaves only) + 2 tbsp coarsely chopped fresh tarragon
• 2 tbsp. l. olive oil
• 2 tsp. brown sugar
• 2 teaspoons Dijon mustard
• 3 tbsp freshly squeezed lemon juice + lemon wedges for serving
• 4 skinless salmon fillets, 170g each, center cut (approximately 4cm thick)
• 450 g thin asparagus, cut into 4 cm pieces (remove tough ends)
• 2 cups green peas, fresh or frozen (about 280 g)
• 2 tablespoons unsalted butter
• 4 radishes, thinly sliced ​​(about 100 g)
• Special equipment: mini food processor and mandoline vegetable slicer

Preparation:

1. Preheat oven to 220°C and line a baking sheet with foil.
2. Bring 8 cups of salted water to a boil in a large saucepan with a lid. Fill a large bowl with ice water and place a sieve over it.
3. Mix in a mini food processor breadcrumbsCoarsely chop the parsley, leaves of 1 sprig of fresh tarragon, and 1/4 teaspoon each of salt and black pepper. Drizzle with 1 tablespoon of olive oil and pulse until evenly distributed. Transfer to a plate.
4. In a small bowl, combine the brown sugar, mustard, 1 tablespoon lemon juice, and the remaining 1 tablespoon olive oil. Generously coat the tops and sides of the salmon with the mustard mixture and season with salt and black pepper. Press the tops of the salmon fillets into the breadcrumb mixture. Place, breadcrumb-side up, on the prepared baking sheet. Repeat with the remaining fish pieces and bake until the crust is browned and the salmon is cooked through, 8 to 10 minutes.
5. Meanwhile, place the asparagus and green peas in a saucepan of boiling water and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the vegetables to the prepared ice bath and let cool, about 1 minute.
6. Meanwhile, heat a large saucepan over medium heat and add the butter, stirring until melted. Drain the cooled vegetables and add them to the saucepan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3-5 minutes. Remove from heat, add the radishes, the remaining 2 tablespoons lemon juice, and 2 tablespoons tarragon. Stir to distribute evenly, taste, and adjust the seasoning if needed. Serve the salmon with the asparagus salad and a lemon wedge.
   
   Radish:
   If the radish has beautiful tops, cut them off, wash them, chop them coarsely and fry them with asparagus and green peas.