Preheat the oven to 110°C/230°F and place the plates inside to keep them warm until plating.

Cook the pasta according to package instructions, setting the timer to 2 minutes less than recommended for al dente, then drain 3/4 of the water, reserving the rest with the pasta.

Drizzle the pasta with olive oil and cover with a lid to keep warm and prevent it from sticking.

Heat a large non-stick frying pan until smoking hot, add a generous amount of oil and add the prawns and salmon evenly.

Let the prawns and salmon cook undisturbed until golden on the bottom, then flip once and season.

Remove the prawns and salmon from the heat to drain on paper towels, keeping the seafood slightly undercooked at this stage.

Reduce the heat of the same pan slightly, add more oil along with the finely chopped garlic, and sauté until fragrant without burning.

Add a splash of dry white wine to deglaze the pan.

Add the stock and reduce by half.

Pour in the cream and continue reducing until the sauce thickens to about 2/3 of its original volume.

Stir in the Parmesan cheese.

Add the cooked pasta and some reserved pasta water to the sauce, then reduce the heat to low and stir occasionally.

In another frying pan, heat a bit of oil until very hot, then add the asparagus and cook until just tender but still crunchy.

Set the asparagus aside and keep warm.

Check the sauce for desired thickness and add more Parmesan cheese if needed.

Stir the cooked seafood into the sauce, add the finely chopped parsley and a small squeeze of lemon juice.

Adjust the seasoning and serve immediately.

Retrieve the warm plates and plate the pasta.

Top with the sautéed asparagus and a touch of grated Parmesan.