• Finely chop garlic. • In a medium saucepan, melt the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

• Meanwhile, roughly chop snacking tomatoes. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste.

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. When the rice has 10 minutes remaining, pat salmon dry with paper towel and season both sides with Tex-Mex spice blend. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove from heat, then season. TIP: Patting the skin dry helps it crisp up in the pan! TIP: Don't worry if your salmon gets a little charred during cooking. This adds to the flavour!

• Stir baby spinach leaves through garlic rice. • Divide spinach garlic rice between bowls. Top with Baja salmon, cherry tomatoes and a dollop of lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!