Preheat oven to 400 degrees F (200 degrees C).
Peel and blanch the Fava Beans (2 cup). Set aside.
Wash and julienne the Leek (1) and Red Chili Pepper (1). Dice the Pancetta (1/3 cup) and zest the Lemon (1).
Spray a baking sheet with non-stick cooking spray. Place Salmon Fillet (6 ounce) on baking sheet. Drizzle top with Olive Oil (1 tablespoon) and Salt and Pepper (to taste). Bake for about 12 to 13 minutes.
Remove from oven and set aside. Once slightly cooled, take two forks and shred the salmon lightly.
In a skillet preheated to medium-high heat, add the diced pancetta. Cook until slightly crispy about 5 minutes.
Add the leek and red pepper; continue to cook until softened, about another three minutes.
Next, add the fava beans with a little salt and pepper. Stir to combine. if you need to add olive oil to keep the veggies from sticking you can do that now.
In a food processor, combine lemon zest, Fresh Parsley (1/4 bunch), Garlic (3 clove), and salt and pepper. Pulse until smooth.
Add the parsley mixture to the fava beans; gently stir and remove from heat.
Place Crostini (12) on a serving plate. Top each crostini with about a tablespoon of the ragout. Next, top the ragout with some of the salmon and garnish with Fresh Dill (to taste). Serve immediately.