• Drain sweetcorn. • Roughly chop silverbeet. • Trim and roughly chop pea pods. • Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 3-4 minutes. Add a drizzle of olive oil and the silverbeet and cook for a further 1-2 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are 'popping' out.

• SPICY! This spice blend is hot! Add less if you're sensitive to heat. Pat salmon dry with a paper towel and season both sides with Mexican Fiesta spice blend. • In a small bowl, combine garlic and a drizzle of olive oil. • Set air fryer to 200°C. Place salmon skin-side up into a foil-lined air fryer basket, drizzle with olive oil and cook until just cooked through, 10-12 minutes. In the last 2-3 minutes of cook time, drizzle over garlic oil and cook until browned and fragrant. TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the last minute, add garlic and Mexican Fiesta spice blend and cook until fragrant, gently turning salmon to coat.

• Add slaw mix, pea pods, smokey aioli (reserve a teaspoon to drizzle) and a drizzle of olive oil and white wine vinegar to the bowl of veggies. Season with salt and pepper and toss to combine.

• Divide Mexican seared salmon and pea pod slaw between plates. • Spoon over any extra garlic oil and remaining smokey aioli over salmon to serve. Enjoy!