step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Trim the woody ends off the bottom of the Asparagus (1 2/3 cups) and discard ends, then set aside.
step 3
Stand the Corn (1 ear) on its end inside a medium bowl and carefully slice the kernels from the cob. Discard cob, and set corn aside. Remove the stem from the Red Fresno Chili Pepper (1) and discard stem. Cut in half and discard seeds. Finely chop the chile and add to bowl with corn.
step 4
Cut the Cherry Tomato (1 cup) in half. Place in another medium bowl.
step 5
Slice the Scallion (1 bunch) thinly on the bias, and set aside for garnish.
step 6
Remove the Fresh Basil (1/2 cup) leaves from the stems and discard stems. Chiffonade the basil leaves by rolling the leaves up like a cigar and slice thinly across. Separate the basil leaves with your fingers as you add them to the bowl with the cherry tomatoes.
step 7
Zest one Lemons (2) and set aside. Juice both lemons into a small bowl, discarding the seeds. Set aside.
step 8
Over medium high heat, add Olive Oil (1 Tbsp) to a medium saute pan. When hot, add the corn mixture and saute for four minutes, stirring frequently. Remove from heat and add the cherry tomatoes and basil.
step 9
Add the Champagne Vinegar (1 tsp) to the corn mixture. Season with Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), and toss gently until everything is well combined. Hold for plating.
step 10
Lay the asparagus onto the sheet pan and drizzle with Olive Oil (1/2 Tbsp). Sprinkle with the Herbes de Provence (1/2 tsp) and place in the oven for ten minutes. Remove from oven and keep warm.
step 11
While the asparagus is roasting, melt only one tablespoon of Butter (1 Tbsp) in a small saute pan over medium heat. Add the Panko Breadcrumbs (1/4 cup) and stir while cooking for three minutes, or until the panko is golden brown.
step 12
Add the lemon zest, the Parmesan Cheese (1 Tbsp) and half of the lemon juice. Stir until well combined. Sprinkle the panko mixture over the asparagus, toss to coat well, and hold until plating.
step 13
Pat dry the Salmon Fillets (2) with paper towels. Season both sides of the salmon with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) per fillet. Cut each fillet in half across to create four even sized pieces.
step 14
Heat a medium saute pan over medium high heat with Olive Oil (1 Tbsp). When hot, place the salmon fillets into the hot pan and sear on one side until crispy, about two minutes.
step 15
Add the remaining Butter (2 Tbsp) and the remaining lemon juice. Turn the fish over and use a spoon to continuously baste with the butter and lemon sauce for another three minutes. Turn off the heat and hold until plating.
step 16
On the center of two plates, arrange half of the asparagus spears, facing the same direction. Place a generous amount of the succotash on top of the asparagus. Stack two pieces of the salmon on top of the asparagus at an angle and top with the green onions.
