Lemon Myrtle Butter Tray-Baked Salmon with Red Onion Salsa

Preheat oven to 200°C fan-forced. Roughly chop parsley and finely zest lemon. Coarsely grate butter into a bowl. Add parsley, lemon zest and ½ teaspoon lemon myrtle and season with salt and pepper. Mix well to combine and set aside.

Trim sugar snap peas and arrange in an even layer on a lined baking tray. Top with salmon. Dot lemon myrtle butter over the salmon and a little over the peas. Bake for 10 minutes or until salmon is cooked to your liking.

Finely chop red onion, tomatoes and jalapeño chilli. Rinse coriander well and finely chop leaves and stems.

Drain corn. Heat 20ml (1 teaspoon) olive oil in a frypan over medium-high heat. Add corn and cook, stirring often, for 3 minutes or until slightly charred.

Place corn, red onion, tomato, coriander and jalapeno in a bowl. Juice ½ the lemon and add to salsa with remaining olive oil. Season with salt and pepper and toss to combine.

Cut remaining lemon into wedges. Divide salmon and sugar snap peas between plates. Top with salsa and serve with lemon wedges.