Fill a pot with water (about 2 cups) and bring to a boil. Place asparagus in water to blanch for 30-45 seconds; remove and place under cold running water. Remove from water when cool enough and damp dry with a paper towel and dice into small chunks. Set the oven to broil and apply ¼ tablespoon of oil to the bell pepper and roast for 2-3 minutes. Let the pepper cool and then cut it into a small dice.

Place diced asparagus, shallots, capers, garlic, bell pepper, ¾ tablespoon oil, squeezed lemon and basil in a bowl; mix well and place in the refrigerator until salmon is ready.

Combine all dried spices in a small bowl and set aside.

Heat ½ tablespoon oil in a pan over high heat; remove bones from salmon and add mustard to the salmon and sprinkle with the dried spice mixture. Reduce heat to medium.

Place salmon skin side up in the pan and cook until you see residual white and brown form around edges (about 2-4 minutes) and turn over. Cover with lid and finish cooking for about 4-6 minutes. Internal temperature should reach 145°F.

Once done, plate the salmon and top with asparagus tapenade and enjoy!