Asparagus Salad with Avocado and Salmon

Preheat the oven to broil.

For the crust: Peel the garlic and chop finely. In a bowl, stir together the garlic, mustard, butter, and breadcrumbs. Season with salt and pepper.

Rinse the salmon, pat dry, season with salt and pepper, and drizzle with lemon juice. In a pan, heat 2 tablespoons olive oil over medium-high heat and cook the salmon until golden brown. Spread the mustard-breadcrumb mixture over the salmon. Place in the oven and broil until golden brown.

Meanwhile, rinse the fennel, quarter, remove the hard stalk, and cut into thin strips. Blanch the tomatoes, peel, quarter, core, and cut the flesh into thin strips. Rinse the spinach until clean and spin dry.

Peel the bottom third of the asparagus, cut off the woody ends, and cut the spears into 6 cm (approximately 2 1/3 inch) pieces. Blanch in boiling salted water for about 8 minutes. Transfer to a colander, run cold water over to stop the cooking process, and drain well.

Remove the crust from the bread, cut into small cubes. Melt 2 tablespoons butter in a pan over medium-high heat, add the bread, and cook until golden brown. Transfer the bread to a plate lined with paper towels to drain and sprinkle with salt.

For the dressing: Whisk the lime juice with the mustard, honey, and Parmesan. Slowly whisk in the oil and season with salt and pepper.