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