Almond Crusted Salmon with Asparagus Tagliatelle

Almond Crusted Salmon

• 4 fresh salmon fillets, skinless (approx. 150 g each)
  or frozen salmon fillets, skinless, defrosted (approx. 150 g each)
• 30 g lemon juice, freshly squeezed
• 40 g olive oil, plus extra for greasing
• 20 g Dijon mustard
• 15 g honey
• 2 garlic cloves
• ½ tsp fine sea salt
• 20 g blanched almonds
• 50 g bread, cut in pieces
• 5 g fresh parsley, cut in pieces, plus extra chopped for garnishing

Asparagus Tagliatelle

• 1200 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 heaped tsp vegetable stock paste, homemade
• 300 g fresh tagliatelle (see tip)
• 250 g green asparagus, cut in pieces (2 cm)
• 1 Tbsp extra virgin olive oil
• ½ lemon, finely grated zest and juice