Maille Salmon

Cut the salmon into 4 equal-sized portions.

In a small bowl, combine mustard, lemon juice, lemon zest, garlic, and a dash of salt and pepper.

Thoroughly coat salmon fillets with the marinade, put them into a glass dish and set it in the refrigerator.

Wash and chop the tarragon.

Thoroughly coat the bottom of an oven-safe pan with the olive oil.

Slice potatoes into even, thin pieces and arrange half of them in a circle in the pan. Season generously with salt and freshly cracked pepper. Add a splash of the cream, some of the butter (cut into small cubes first) and sprinkle on some of the tarragon. Arrange another layer of potato slices and repeat with the rest of the cream, butter and tarragon. Top with Parmesan. Heat it on the stove top on medium heat for 15 minutes. Preheat the oven to 350 F during this time.

After 15 minutes, move it into the oven and leave it in just until the top is browned.

While the potatoes are cooking, add a drizzle of olive oil into another non-stick pan and heat on medium-high. Place salmon skin-side down into the skillet and sear until crispy, about 5 minutes. Arrange asparagus next to the salmon in the pan as it cooks. After 5 minuts, flip salmon and cook the other side for another 5 minutes.

Remove potato gratin from oven. Place a plate over the pan and flip
the potatoes onto the plate. Cut into 4 portions and place onto 4 plates. Remove asparagus from the skillet and place it onto the plates along with salmon, skin-side up. Serve.