• Thinly slice pear into wedges. • SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a second small bowl, combine garlic aioli, mild chipotle sauce and the honey. Set aside. ADAPT FOR KIDS: Keep it mild! Use half the garlic aioli and honey as above for the adults portion. In a small bowl, combine the remaining garlic aioli and honey for the kids portion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides (this helps the skin crisp up on the pan). Cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat then season with salt and pepper. TIP: Cook salmon in batches if your pan is getting crowded.

• Meanwhile, in a medium bowl, combine slaw mix, pear, baby spinach leaves, ranch dressing and a drizzle of olive oil. Season to taste.

• Divide ranch spinach slaw between bowls. • Top with salmon. • Drizzle with chipotle aioli to serve. Enjoy! ADAPT FOR KIDS: Plate up the meal and drizzle over the honey-garlic aioli sauce. Delish!