Ingredients

• 1 (6-ounce) salmon fillet, skin off
• 1/4 cup Parmesan, finely grated
• Salt and freshly ground black pepper

Sun-Dried Tomato Pesto Paste:

• 4 ounces sun dried tomatoes, packed in olive oil
• 1 clove garlic
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper

Basil Pesto:

• 1/2 cup extra-virgin olive oil
• 1 clove garlic
• 1/2 cup basil leaves
• 1/4 cup grated Parmesan
• Salt and freshly ground white pepper
• Parmesan Crisps, recipe follows
• Sauteed Asparagus, recipe follows
• Mashed Potatoes, recipe follows

Directions

Parmesan Crisps:

1/4 cup Parmesan, coarsely grated

Preheat the oven to 350 degrees F.

Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan. Make sure there is just enough to fill the circle, don't over do it! Place in oven and bake for approximately 8 minutes, or until golden brown. Remove from oven and allow to cool before lifting from cookie sheet. Be extremely gentle with them they are very brittle when cool.

Sauteed Asparagus:

4 green asparagus

1/2 tablespoon butter

Salt and white pepper

Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water until tender. Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate. Right before plating, in a saute pan over a low flame, melt the butter with the asparagus. Once the asparagus are hot, season with salt and white pepper.

Mashed Potatoes:

2 large russet potatoes, peeled and cut into 1/8ths

1/2 cup cream

2 tablespoons butter

Salt and freshly ground white pepper

Place the potatoes in cold, salted water over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter mixture. Season with salt and white pepper, to taste.