Method:
1 Score the skin with a sharp knife. Rub salt into the skin.
2 Heat oil in a frying pan over high heat. Cook skin side down for 3-4 minutes or until crisp. Turn and cook 2-3 minutes or until cooked to your liking.
3 Steam, boil or microwave asparagus until tender. Drain well. Add the tomato and hazelnuts. Drizzle with olive oil and season with salt and pepper.
4 Place the fish onto serving plate. Spoon over the salsa. Serve.