• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut cauliflower into small florets. Cut capsicum into bite-sized chunks. Cut brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, drain sweetcorn. Set aside. • Pat salmon dry with paper towel and season both sides. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add salmon and gently turn to coat.

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second medium bowl. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

• To the tray with roasted veggies, add baby spinach leaves and charred corn. • Drizzle with olive oil, then gently toss to coat. Season to taste.

• Divide roast veggie toss between plates. Top with Tex-Mex salmon. • Drizzle over garlic sauce to serve. Enjoy!