Marinate the salmon steaks with salt, pepper and lemon juice for about 10 minutes.
Season the tomatoes with salt and pepper then coat with corn oil and bake until the skin starts getting browned and wrinkled. Set aside.
Peel, wash and cut the potatoes into desired shape. Boil in lightly salted water and drain. Keep hot and set aside.
Open the tinned asparagus and pour it into a pan.
Heat them and carefully drain after so that they don't break. Set aside and keep hot.
To make the sauce, heat the butter and add all-purpose cream.
Simmer for about 1 minute or until it thickens into a nice saucy consistency.
Season lightly with some lemon juice, salt and pepper. I desired, add some chopped parsley.
Coat salmon with some corn oil and grill them for about 3 minutes per side or to your desired degree of doneness.
Place in a plate and arrange it with asparagus, potatoes and tomatoes.
You can also separate the salmon steaks on 4 plates, 1 pc of steak each plate and divide the vegetables for each plates.
Top the salmon with cream butter sauce.