Almond crusted salmon with asparagus fettuccine

Almond crusted salmon

• 4 fresh boneless salmon fillets (approx. 150 g each)
• 30 g lemon juice
• 40 g olive oil
• 20 g Dijon mustard
• 2 tsp honey
• 2 garlic cloves
• ½ tsp salt
• 20 g blanched almonds
• 50 g bread, broken into pieces
• 3 - 4 sprigs fresh flat-leaf parsley, leaves only

Lemon fettuccine with asparagus

• 1200 g water
• 2 tsp Vegetable stock paste (see Tips)
• 250 g fresh fettucine pasta
• 250 g asparagus, trimmed and cut into pieces (2 cm)
• 1 tbsp extra virgin olive oil
• 100 g sour cream
• 1 - 2 tsp Dijon mustard
• ½ lemon, grated zest, no white pith and 1 tablespoon juice
• ground black pepper, to season
• fresh flat-leaf parsley, leaves only, for garnishing