Cut the salmon across the filet into slices about twice the width of the asparagus, or wider if you prefer.

Salt the salmon lightly and fry in butter and olive oil until just done, flipping the pieces so all sides are browned a bit. Remove and let cool. Refridgerate.

Cook asparagus until tender. Immediately drain and thoroughly chill with cold running water until it is cold. This retains the colour. Drain and refridgerate.

For the mayonnaise, blend together the ingredients until smooth. Adjust lemon juice to taste. If too much is added, add a small amount of sugar until correct. If too thick, add more olive oil.

For serving, warm the baguette and slice. Arrange salmon and asparagus on a plate as you desire. Drizzle on some of the the dressing and serve.