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1
Cut the salmon into 4 equal-sized portions.
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2
In a small bowl, combine mustard, lemon juice, lemon zest, garlic, and a dash of salt and pepper.
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3
Thoroughly coat salmon fillets with the marinade, put them into a glass dish and set it in the refrigerator.
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4
Wash and chop the tarragon.
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5
Thoroughly coat the bottom of an oven-safe pan with the olive oil.
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6
Slice potatoes into even, thin pieces and arrange half of them in a circle in the pan.
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7
Season generously with salt and freshly cracked pepper.
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8
Add a splash of the cream, some of the butter (cut into small cubes first) and sprinkle on some of the tarragon.
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9
Arrange another layer of potato slices and repeat with the rest of the cream, butter and tarragon.
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10
Top with Parmesan.
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11
Heat it on the stove top on medium heat for 15 minutes.
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12
Preheat the oven to 350 F during this time.
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13
After 15 minutes, move it into the oven and leave it in just until the top is browned.
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14
While the potatoes are cooking, add a drizzle of olive oil into another non-stick pan and heat on medium-high.
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15
Place salmon skin-side down into the skillet and sear until crispy, about 5 minutes.
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16
Arrange asparagus next to the salmon in the pan as it cooks.
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17
After 5 minuts, flip salmon and cook the other side for another 5 minutes.
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18
Remove potato gratin from oven.
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19
Place a plate over the pan and flip the potatoes onto the plate.
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20
Cut into 4 portions and place onto 4 plates.
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21
Remove asparagus from the skillet and place it onto the plates along with salmon, skin-side up.
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22
Serve.
