Preparation

• 1
  Preheat the oven to 200 degrees, 180 degrees fan oven.
• 2
  Peel and chop the shallot very finely. Squeeze the juice from the lemon into a small bowl. Prepare the asparagus by trimming off any woody ends.
• 3
  Line a small roasting pan with tinfoil for the salmon, and line a small oven tray for the asparagus. Warm the prepared trays in the oven whilst the fish is pan frying.
• 4
  Pat the salmon fillets dry with kitchen paper and heat 1-2 tablespoons of olive oil in a frying pan. Place the salmon, skin side down, into the hot pan and cook for 2 minutes. Turn carefully then cook the other side for 2 minutes.
• 5
  Using a fish slice, transfer the salmon to the lined roasting pan, skin side down, drizzle with a little olive oil and a grinding of black pepper then bake for 7-8 minutes. [Cooking time will depend on the thickness of the fillets, it should be opaque and flake easily when cooked.]
• 6
  Place the asparagus on the other tray, drizzle with olive oil and roll to coat them well. Season with a little salt and black pepper and roast in the oven for 7-8 minutes
• 7
  thin stems will not take so long, so take care not to allow them to dry out.
• 8
  Meanwhile, make the sauce. Melt the butter, cut into pieces, in a small saucepan then gently sauté the chopped shallot for 3-4 minutes to soften it. Next stir in the mustard, 2 tablespoons of lemon juice and the double cream before adding the saffron. Simmer gently for another 3 minutes, stirring as it cooks. Stir in chives, finely chopped, just before serving, reserving a few for garnish.
• 9
  Divide the asparagus spears between two warmed plates and sprinkle with a little of the remaining lemon juice. Lift the salmon fillets on top of the asparagus. Spoon the sauce beside the salmon and asparagus and finish with a few chopped chives.