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For the Fish Sticks:
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Preheat the oven to 450 degrees F.
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Rinse the salmon fillet and pat dry with paper towels.
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Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size.
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Starting on the longest edge, slice the fillets into 1/2-inch pieces.
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Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
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Place the flour in a medium bowl and season with the salt and pepper.
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Place the egg whites in another bowl and beat until frothy, about 30 seconds.
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Combine the Parmesan and bread crumbs in a third bowl.
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Coat the salmon pieces in the seasoned flour and pat to remove any excess flour.
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Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish.
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Place the breaded salmon pieces on a liberally oiled baking sheet.
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Drizzle lightly with the olive oil.
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Bake for 15 to 20 minutes until golden brown.
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For the Dipping Sauce:.
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Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
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Arrange the fish sticks on a serving platter and serve with the dipping sauce.
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Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.
