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

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides (patting the skin dry helps it crisp up in the pan!). • 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 sprinkle over Tex-Mex spice blend and cook, until fragrant, gently turning salmon to coat.

• To the bowl with the charred corn, add slaw mix, spinach, smokey aioli and a drizzle of olive oil and the white wine vinegar. Season and toss to combine.

• Divide Mexican seared salmon and charred corn slaw between plates to serve. Enjoy!