Method

• 1.
  Bring a large saucepan of salted water to the boil. Meanwhile, heat oil in a large frypan over medium heat. Add garlic and cook, stirring occasionally, for 3 minutes or until tender and golden. Remove from pan with a slotted spoon and set aside.
• 2.
  Increase heat to medium-high. Season salmon, then add to the pan and cook for 5 minutes, without turning, until well browned and crispy underneath, but not cooked through. Transfer to a plate, crispy-side up. Reserve pan.
• 3.
  Add pasta to the boiling water and cook following packet instructions (about 6-8 minutes) until al dente, adding asparagus for the last 1 minute. Drain.
• 4.
  Add eschalot to reserved pan and cook over medium-high heat, stirring occasionally, for 2 minutes or until golden. Add wine and boil until all liquid has evaporated. Stir in cream and mustard until combined and boil for 2-3 minutes until slightly thickened. Stir through lemon juice and most of the zest, chives and garlic.
• 5.
  Season. Return salmon to pan, crispy side up, and sprinkle with remaining zest, chives and garlic. (If you prefer your salmon pink in the middle, serve right away; if you prefer it cooked through, cook for a further 1-2 minutes, then serve.)
• 6.
  Serve with tagliatelle and asparagus.