• Preheat the oven to 220°C/200°C fan-forced.
• Place salmon on lined oven tray and season with barbeque seasoning and a drizzle of olive oil on both sides.
• Lightly coat or spray with olive oil.
• Bake until salmon is just cooked through, 8-10 minutes.

• While the salmon is baking, cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, drain sweetcorn. Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
• Thinly slice spring onion. Roughly chop tomato and baby leaves.
• Add spring onion, tomato, baby leaves and a drizzle of white wine vinegar and olive oil to the bowl with the charred corn. Season.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Little cooks: Take the lead by combining the ingredients for the salsa!

• When salmon are done, add cherry sauce to baking dish, turning drumsticks to coat.
• Divide cherry-glazed barbeque salmon, fries and charred corn salsa between plates. Spoon over any remaining glaze from baking dish.
• Serve with garlic aioli. Enjoy!