At least 4 hours ahead, soak sunflower seeds, or set them in the fridge to soak overnight. Before using, rinse and strain.

Immerse asparagus in cold water and swish to dislodge any sand. Snap off the pale, woody ends, about 2/3 to 3/4 of the way down. (You'll easily feel the right place.) Set up a pot of boiling water with a steamer basket, and steam asparagus, covered, for about 2 minutes, or just until asparagus are cooked through but still a vibrant shade of green. Remove from steamer and immerse asparagus in ice water until chilled through.

In the bowl of a food processor, pulse to combine sunflower seeds and parmesan. Rough chop asparagus, and pulse to combine. With food processor running, add chives, olive oil, zest, sea salt, and pepper and process until smooth. Taste, and add sea salt or pepper as needed.

Pesto can be stored in an airtight container in the fridge for 3 days. Before serving, allow it to come to room temperature, then stir and drizzle with olive oil.

To make the slaw, use a mandoline to shave the fennel paper thin. Toss with 1/4 teaspoon sea salt, lemon zest, and juice. Mince 3 tablespoons green fennel fronds and toss with shaved fennel. Set in the fridge to chill until ready to serve.

To make salmon, position a baking rack 10 - 12 inches under the broiler and set heat to high. Drizzle salmon with olive oil (1/2 - 1 teaspoon per fillet), and sprinkle with sea salt and pepper. Arrange fillets on a rimmed baking sheet. Slide under the broiler, leaving door cracked, and cook 5 - 8 minutes (or longer for fillets thicker than 1 inch). Fillets should have a bit of give when touched and be very light golden on top. If in doubt, carefully cut into the fish to see that it's cooked through – flesh should be soft, flaky, and barely opaque.

Before serving, toss fennel slaw with a drizzle of olive oil, and sea salt or pepper to taste.

Serve salmon fillets alongside fennel slaw and topped with a big dollop of asparagus pesto. Garnish with minced fennel fronds and lemon slices.