Prepare the ginger-carrot puree by combining diced carrots, sliced ginger, and vegetable stock in a saucepot.

Season with salt and pepper and bring to a simmer.

Cook until the carrots are soft, then strain, reserving the liquid.

Puree the carrots in a blender, using orange juice and cooking liquid to achieve the desired consistency.

Season the puree with orange zest, salt, and pepper, and keep warm.

Make the red pepper coulis by heating olive oil in a saute pan and sweating diced yellow onions.

Add diced red peppers and cook until softened.

Deglaze with white wine and simmer until dry.

Add vegetable stock and reduce the mixture by half.

Strain, reserving the liquid.

Puree the peppers in a blender, adding liquid gradually to create a smooth coulis.

Season with salt and pepper to taste and mix in chopped parsley.

Set the coulis aside.

Prepare the salmon by heating vegetable oil in a large saute pan over medium-high heat.

Season the salmon fillets with salt, pepper, and smoked paprika.

Sear until almost cooked through, about 7 minutes.

Turn the fillets and cook for 2 minutes more.

For the Asparagus, Fennel and Corn Saute, heat a medium saute pan over high heat.

Add unsalted butter and let it slightly brown.

Add blanched asparagus pieces, corn kernels, and julienned fennel, and toss to heat through.

Season with salt and pepper if necessary.

To serve, cover each plate with half of the ginger-carrot puree and half of the red pepper coulis.

Top with a seared salmon fillet and serve with the Asparagus, Fennel, and Corn Saute.