Salmon, carrot puree, asparagus and cucumber salad

Preparation

1. Using a mandolin or peeler, slice the asparagus, radishes and cucumber into thin ribbons. Combine the salad ingredients without the Parmesan, season well and simmer.
2. In a large non-stick skillet over medium-high heat, brown salmon in olive oil, wait 1 minute and add butter. Brown well and set aside on a plate, warm.
3. Heat the puree carrots and salmon.  
4. Raise the plate and enjoy!