Prepare the salad: cuta celery and asparagus with a potato peeler, cut into thin slices the radishes. Prepare a dressing with 3 tablespoons of oil, lemon juice and salt. Sprinkle the salad with the dressing.
Lightly beat the egg, add a pinch of salt and pass the salmon fillets on both sides.
Gently press the fillets into the seed mix. Heat a tablespoon of oil in a non-stick pan, add the fillets and cook for a few minutes on both sides.
Put the salad in the dishes, add a few basil leaves, a few teaspoons of chia pesto, place the salmon fillets, sprinkle with chia seeds and serve immediately.