Season skinned fillets of salmon and sear in very hot oil for 4-5 minutes each side. Squeeze over the juice of half a lemon and place the pan
in a 160° oven to finish cooking, about 5 minutes. Make a sauce from 2 Tbs melted butter, 1 Tbs Dijon mustard and the juice from half a lemon,
simmer until creamy and hot. Meanwhile, cook vermicelli (also known as angel hair pasta) in boiling water according to the packet instructions,
drain and mix with butter and chopped basil and parsley. Cook asparagus in boiling water for about 5-6 minutes. To serve, divide the pasta
between two hot plates, top with the asparagus, and arrange a fillet of salmon over the asparagus. Spoon the Dijon sauce over the salmon.