• Preheat oven to 220°C/200°C fan-forced. Cut brown onion into thick wedges. Cut carrot into small chunks. Thinly slice capsicum into strips. • Place peeled & chopped pumpkin, onion, carrot and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stem. • When veggies have 8 minutes cook time remaining, remove tray from oven. Add kale and a pinch of salt, gently tossing to combine. Roast until tender. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, pat salmon dry with paper towel. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add salmon and toss to combine. Season.

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

• While the corn is charring, combine smokey aioli and a dash of water in a small bowl.

• 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. Remove from heat. • Meanwhile, add roasted veggies to the bowl with charred corn. Gently toss to combine. Season to taste.

• Divide roast veggie toss between plates. Top with salmon, spooning over any resting juices. • Serve with a dollop of smokey aioli. Enjoy!