• 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 with salt and pepper.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• 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 salmon is cooking, add slaw mix to the charred corn along with baby 
spinach leaves, smokey aioli, a squeeze of lemon juice and a drizzle of 
olive oil. Season to taste and toss to combine. 

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