Pre heat the oven to 180 degrees Celsius.
Wipe the salmon fillets clean with damp kitchen paper and brush lightly with olive oil. Heat a grill pan and sear the salmon for approx 2 minutes each side. Transfer to a baking tray and place in the oven for 10 - 15 minutes depending on how you like it cooked.
Place the asparagus spears lengthways in a pan with just enough salted boiling water to cover them. Cook for 2 minutes until they are tender but still crisp, and then drain.
Heat the olive oil in the same pan. Drain and blot the anchovies of oil before mashing them with a fork. Add the anchovy paste to the olive oil.
Return the asparagus to the pan with the parsley and spoon the anchovy and oil lover the spears. Finally add the lemon juice and black pepper and serve under the salmon steaks.
Note: After eating asparagus you may notice a strong odour in your urine. This is totally harmless and a result of the non essential amino acid, Asparagine. Asparagine is a source of energy for the brain and may also increase the absorption of iron.
Makes 4 servings