Preheat oven to 200°C. Grease six 150ml ramekins.
Melt butter in a saucepan over medium heat then stir in the flour and cook for 1 minute. Remove from the heat, and using a whisk, pour in the milk and continue to whisk until the mixture starts to thicken. Return to the heat and cook for 2 minutes then take the pan off the heat.
Beat in the egg yolks one at a time then stir through the crème fraîche, lemon zest, flaked salmon, cheeses and season with salt and pepper. Set aside.
Beat the egg whites until firm peaks then gently fold through the egg whites into the salmon mixture using a large metal spoon. Spoon the mixture into the prepared ramekins and bake for approximately 30 minutes or until it is well-risen and golden.
While the soufflés are cooking, trim asparagus and using a vegetable peeler, slice the stalks lengthwise into thin strips.
Blanch the asparagus in hot water for between 10 to 20 seconds and immediately transfer to an ice water bath. Let cool for a few minutes.
In a large bowl, whisk together the olive oil and vinegar and season to taste with salt and pepper. Pat dry the asparagus ribbons and toss to coat with the dressing. Add the almonds just before serving.
Serve the soufflés immediately with the salad.
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