• Drain the sweetcorn. Slice lemon into wedges. • Heat a large frying pan over high heat. Cook sweetcorn 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 the frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (Cook in batches if your pan is getting crowded). • Remove pan from heat, then add garlic paste and the butter, turning salmon to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• While the salmon is cooking, add slaw mix to the charrded corn along with baby spinach leaves, smokey aioli, a squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine.

• Divide seared salmon and smokey charred corn slaw between plates. • Spoon any remaining garlic butter sauce from the pan over salmon. • Serve with any remaining lemon wedges. Enjoy!