Method

• Take 4 of the lemon myrtle leaves and lay flat in a baking dish.
• Heat a non-stick pan without oil on high and place the salmon fillets skin down in the pan. Season with salt and pepper.
• Lower heat to medium and cook salmon fillet until skin is browned and crispy and the fillet looks halfway cooked (4 mins)
• Turn the salmon over and continue to cook the fillet for 2 mins.
• Preheat oven to 180 degrees fan-forced, place the salmon fillets on top of the lemon myrtle leaves in the dish, cover with foil and place in oven to cook for a further 5 minutes.
• Whilst this is cooking, place the butter and the remaining lemon myrtle leaves in a small pan and allow to gently melt. Simmer on low heat until the lemon myrtle is infused. Season with salt and pepper. Allow to ‘steep’ in the butter to the desired lemon myrtle flavour. At this point, cooking cream can be added if you would like a creamier fish sauce. Simmer and allow to reduce until the sauce covers the back of a spoon.
• Add two tablespoons of the lemon butter into the blanched asparagus and beans mix and place on a plate. Top with the salmon fillet flesh side up, and drizzle with lemon myrtle butter.

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