Season the salmon fillets with salt and pepper to taste.
Spread the cracked fennel seeds out on a plate, and press the presentation side of each salmon fillet into the seeds to coat.
Heat a sauté pan over medium-high heat and add 2 tablespoons grapeseed oil.
Sear the salmon, presentation side down, until golden brown and crisp, 3 to 4 minutes. Flip and repeat. Continue to cook the salmon until it’s done to your liking. An internal doneness of medium is ideal. Remove the fish from the pan and cover with foil.
For the asparagus, lower the heat under the pan to medium and add 1 tablespoon grapeseed oil. Sauté the asparagus until lightly caramelized, and crisp yet tender.
Remove from the heat, and stir in the sesame seeds and sesame oil. Season with salt and pepper to taste.
Serve the salmon fillets alongside the sesame asparagus, drizzled with Saffron Hollandaise.
