Crispy Parmesan Salmon with Vegetables and Lemon Cream Sauce

Crispy Parmesan Salmon with Vegetables

• 300 g broccoli florets
• 200 g red onions, cut in eighths and divided into individual layers
• 200 g red radishes, halved
• 5 pinches fine sea salt
• 20 g olive oil, plus extra 3 tbsp for vegetables
• 80 g white bread, toasted, quartered
• 40 g Parmesan cheese, cut in pieces (2 cm)
• 5 g fresh dill
• 5 g fresh parsley leaves
• 1 lemon, thin peelings of skin only
• 50 g unsalted butter, diced
• 2 pinches ground black pepper
• 1200 g salmon fillet, fresh, skinless
• 4 Tbsp Dijon mustard

Creamy Lemon Sauce

• 50 g onions, quartered
• 130 g unsalted butter, diced
• 50 g white wine
• 50 g freshly squeezed lemon juice
• ¼ tsp fine sea salt
• 2 pinches ground black pepper
• 120 g double cream