Mix the citrus zests and salt in a bowl and rub onto the salmon.
Cover salmon with clingfilm and marinate in the fridge for 15 minutes.
Brush off the salt mixture and pat the salmon dry.
Heat a frying pan or griddle over high heat.
Drizzle olive oil over the fish and fry for 30 seconds per side.
Remove salmon, dust with paprika, wrap in film, and let cool.
Reserve 5cm of asparagus tips and slice stems into thin rounds.
Thinly slice the tips using a vegetable peeler and set aside.
Combine stems, chilli, onion, cucumber, tomatoes, and lime in a bowl.
Add vinegar and Tabasco, then season with salt and pepper.
Spoon salsa onto plates and top with two slices of salmon per person.
Garnish with fresh coriander and the reserved asparagus tips.