Drizzle olive oil in baking pan and place the salmon fillet. brush olive oil on the salmon and sprinkle with salt and pepper
Bake in preheated oven(180C) for about 30 minutes, until cooked.
In another pan, melt butter, add flour and mix for about 1 minute on medium fire. Add the milk slowly and keep whisking until mixture is thick. Add nutmeg.
In another pan, melt butter, add flour and mix for about 1 minute on medium fire. Add the milk slowly and keep whisking until mixture is thick. Add nutmeg.
Boil the pasta in salted water until soft
Pull the salmon apart into pieces and mix with the bechamel sauce, pasta and asparagus.
Divide into 6 pots and sprinkle with Puck Mozarella cheese.
Place in over for about 15 minutes, or until the cheese has melted
Rahma Extra Virgin Olive Oil 
Salmon Fillet Norway 
Nezo Salt Iodized 
Bayara Black Pepper Powder 
Jumbo Asparagus Thailand 
Barilla Penne Rigate Pasta 
Lurpak Unsalted Butter Block 
Al Baker Plain Flour 
Arla Organic Long Life Full Fat Milk 
Bayara Nutmeg Powder 
Puck Shredded Mozzarella Cheese 
