Preheat oven to 400°F and line a baking sheet with parchment paper. Then fill a medium pot with water, season with 2 tbsp salt and bring to a boil.
Tear 1/2 baguette into bite-sized pieces and transfer to the lined baking sheet. Cover in 1/4 cup olive oil and a pinch of salt. Toss to coat and bake for 15-20 minutes, tossing halfway, or until light golden and crispy. Keep a close eye on them in the last 5 minutes to avoid burning.
Meanwhile, in a large bowl add 3/4 cup olive oil, 1/4 cup red wine vinegar, the zest and juice of 1/2 lemon, a pinch of salt and a few cracks of black pepper. Whisk until emulsified. Transfer salmon fillets to a plate and cover with a pinch of salt and 4 tbsp of the dressing you just made. Set aside to marinate.
Remove the baguette croutons from the oven and set aside to cool for a minute. But leave the oven on at 400°F. While the croutons cool, trim the woody ends of 450g asparagus and cut the remaining stalks into 1-inch pieces. Then, chop enough herbs to fill 1 cup. Add 1 cup frozen peas to a colander and place it in the sink. When the croutons are cool to the touch, add them to the bowl with the dressing and toss to coat. Set aside.
Add the salmon fillets, and any marinade left on the plate, to the baking sheet the croutons were just on. Bake for 10 minutes, or until flaky.
Back in the pot, the water should be boiling. Add the cut asparagus and turn off the heat. Let cook for 2-3 minutes, or until bright green and tender. Once cooked, pour the hot water with the asparagus over the frozen peas in the colander. Toss, then run under cold water until cool to the touch. Shake to remove any excess water, then add to the bowl with the croutons.
To the bowl also add 1 cup chopped fresh herbs and 1/4 cup grated parmesan. Toss one more time to coat then test the salad for seasoning. By now the salmon should also be done. Serve it alongside the salad and enjoy!
