First, get a large pot of salted water boiling. Peel and chop the parsnips. Add then to the boiling water. Reduce to a simmer and simmer for 25 to 30 minutes, or until tender.

Get fish portioned and remove all bones. Wash and pat dry the meat and skin. Set aside.

Preheat oven to 425 degrees. Shuck the corn and place directly on oven rack. Roast corn until kernels start to turn golden brown. Rotate cobs every 5 minutes or so. Should be done in about 12 to 15 minutes. When done remove and cool enough to handle. When cool cut kernels off of cob with a sharp knife. Set aside.

Heat 1 large frying pan over medium high heat. Preferably one with deep walls for the succotash. Add pancetta, leeks, and asparagus stalks. Leave out the florets for now. Saute until leeks are wilting. Add garlic and Saute one minute longer.

Meanwhile, Heat a sauce pot over medium high heat. Add pancetta. Saute until pancetta renders off and just begins to brown. Add sherry, lemon juice, and vinegar. Deglaze pan and simmer off all liquids.

After adding garlic to succotash, get another large frying pan heating on medium high. Add sherry to the succotash and let simmer until all liquid evaporates.

Add a small amount of oil to salmon pan. Place salmon in skin side down. Add thicker pieces first. Wait a couple minutes and add thinner pieces. Season fish. Sear until skin gets golden brown and a little crispy. You can see the color rising around the edges while cooking.

Add the rest of the ingredients including the corn and asparagus florets to the succotash sauté a few more minutes. Cut heat, drizzle with lemon juice. Season to taste and leave on burner and cover until serving.

Add flour and butter to the sauce pot with the pancetta. Melt butter and incorporate the flour into a roux. Cook the roux until it starts to brown a little and there is a light nutty aroma. Slowly whisk in the milk and cream. Add dill. Whisk constantly until mixture comes to a boil. Boil for 2 minutes whisking constantly until mixture thickens. Fold in marscapone and cut heat. Leave on burner and cover until serving.

After the fish has been in for 8 or 10 minutes, and the skin is crispy, flip fish. Add butter and whole dill sprigs to the pan. Spoon butter over fish while cooking for 3 to 4 more minutes. Turn back to skin side down and cut heat. Drizzle with lemon juice, cover and leave on burner until serving.

When parsnips are done, drain off all water and return to pan. Over low heat. Add butter and cream. Use a stick blender and blend until smooth and velvety in texture. Season to taste. With salt and white pepper.

Set up the plate like the picture. Spoon parsnip puree on bottom, Sprinkle with dried parsley. Place salmon on top of puree. Add succotash to the side. Top salmon with cream sauce. Serve immediately. Enjoy.