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Preheat the grill to high.
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1 Put the butter in a small bowl and beat with a wooden spoon till soft.
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2 Crush the garlic, finely chop the parsley and grate the rind from the lemon.
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4
Add in to the softened butter with plenty of seasoning and mix well together.
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5
3 Cut open each salmon fillet horizontally and spread with the flavoured butter.
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6
Fold the salmon back together and then wind two rashers of bacon round each fillet.
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4 Lightly brush with oil and fry for three min on each side till the bacon is cooked and crisp but the salmon is still rare in the centre.
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8
5 Preheat a chargrill pan.
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9
Pour the remaining 4-5 tbsp of extra virgin olive oil into a small pan and heat gently.
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Place the asparagus in the warm chargrill pan and drizzle over a tiny splash of the hot oil.
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6 Scatter over some coarse sea salt and cook for 2-3 min till tender and lightly charred.
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12
Thickly slice the garlic and chilli and add in to the hot oil.
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7 Transfer the asparagus to serving plates and place the salmon on top.
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14
Throw the basil into the oil and remove from the heat.
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8 Using a tea strainer or possibly small sieve, strain a little of the fragrant oil over the salmon.
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16
Halve the lemon and squeeze over some juice.
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17
Serve.
