Preheat the oven to 180°C.
Heat a griddle pan until smoking.
Brush salmon with oil, season, and griddle for 3 minutes per side until golden.
Transfer salmon to the oven for 4 minutes until cooked through.
Blanch asparagus tips in boiling water for one minute then refresh in iced water.
Boil asparagus stems for 10 minutes until soft and cool in the liquid.
Soak bread, garlic, extra virgin olive oil, and vinegar in a bowl for ten minutes.
Blend the bread mixture, asparagus stems, cucumber, chilli, and tarragon until smooth.
Thin the gazpacho with asparagus cooking liquid and season to taste.
Ladle soup into bowls, top with salmon, and garnish with almonds and asparagus tips.