Instructions: Preheat the grill to high.

1 Put the butter in a small bowl and beat with a wooden spoon until soft.

2 Crush the garlic, finely chop the parsley and grate the rind from the lemon. Add to the softened butter with plenty of seasoning and mix well together.

3 Cut open each salmon fillet horizontally and spread with the flavoured butter. Fold the salmon back together and then wind two rashers of bacon round each fillet.

4 Lightly brush with oil and fry for three minutes on each side until the bacon is cooked and crisp but the salmon is still rare in the centre.

5 Preheat a chargrill pan. Pour the remaining 4-5 tbsp of olive oil into a small pan and heat gently. Place the asparagus in the hot chargrill pan and drizzle over a tiny splash of the warm oil.

6 Scatter over some coarse sea salt and cook for 2-3 minutes until tender and lightly charred. Thickly slice the garlic and chilli and add to the warm oil.

7 Transfer the asparagus to serving plates and place the salmon on top. Throw the basil into the oil and remove from the heat.

8 Using a tea strainer or small sieve, strain a little of the fragrant oil over the salmon. Halve the lemon and squeeze over some juice. Serve.

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