Fill the kettle and boil it. Peel and grate or crush the garlic. Finely grate the zest from the lemon. Juice it. Snap the woody ends off the asparagus. Slice the spears in half lengthways.
Pop the baby leaf salad into a bowl. Add half the lemon juice to the salad with some salt and pepper. Toss to mix. Pop to one side.
Break the salmon into small chunks. Throw away the skin.
Fill a pan with hot water from the kettle. Cover. Bring back to the boil. Add the spaghetti. Pop the lid back on. Simmer for around 6 mins till the spaghetti is starting to cook.
Add the asparagus to the spaghetti. Simmer for another 2-3 mins till both the asparagus and spaghetti are cooked but not too soft.
Pop the garlic into a deep frying pan or wok with 1 tbsp cold water. Warm over a medium heat for 2 mins till the pan smells aromatic. Add the lemon zest and salmon to the pan. Pour in the cream.
Turn the heat down under the salmon and cream. Gently heat for 3-5 mins till the salmon is warmed through. Season with a little pepper if you think it needs it.
Drain the spaghetti and asparagus. Add them to the creamy salmon sauce. Toss to mix. Serve with the salad, drizzling a little lemon juice over the pasta just before you serve it.