Preheat oven at 400° F or 200°C

Peel the asparagus and cook them with water and salt, for 10 minutes.

In a small bowl, whisk together mustard, honey and garlic. In a shallow dish, mix panko breadcrumbs, parsley, and lemon zest. Drizzle with olive oil and toss to coat.

Brush the top of the salmon filet with the honey mixture and season with salt and pepper to taste. Dip the honey brushed side in the panko mixture and do the same for the other side. Repeat with the other salmon filet.

Bake in a preheated oven until salmon has cooked through.

Bring water to a boil. Add a small dash of vinegar to a pan of steadily simmering water. Create a gentle whirlpool to wrap the egg white around the yolk.

Slowly tip the egg into the water, white first. Cook for 3 minutes.

Remove with a spoon and drain on kitchen paper. Repeat for the other egg.

When salmon is ready, serve warm, with green asparagus and poached egg