Bring some water (about 2cm / 1in) deep to the boil in a frying pan. Trim asparagus / beans and simmer for 2 minutes or until tender. Drain and discard cooking water.

Combine 2 tablespoons oil with the garam masala and a good pinch of salt to make a spicy oil. Pat salmon dry with paper towel and toss in the oil to coat.

Return the frying pan to a medium high heat. Cook salmon for 3-4 minutes on each side or until cooked to your liking (I like it still quite pink in the middle and crispy on the outside).

While the salmon is cooking finely chop most of the mint, saving some whole leaves to garnish. Stir the chopped mint into the yoghurt with some salt and pepper.

To serve, spread minty yoghurt on two dinner plates. Top with salmon, asparagus / beans and reserved mint leaves.