Season the salmon with salt and pepper and colour in hot olive oil. Bake further in a preheated oven at 150°C.
Cut the lychee into cubes.Peel the parsley root. Cut into small cubes. Cook until al dente in salted, boiling water. Cool in ice water. Sauté the parsley root in butter. Add the chopped coriander and some freshly grated lemon zest. Season to taste. Add just before serving the lychee.
Mix all ingredients for the vinaigrette. Season with salt and pepper