Jamaican Jerk Salmon & Roasted Veggies

While the veggies are roasting, drain the sweetcorn. Pick and roughly chop the mint leaves. Juice the lime.

Heat a medium frying pan over a medium-high heat. Add the sweetcorn and cook, stirring occasionally, for 4-5 minutes or until lightly charred. Transfer to a medium bowl. Add the mint, a dash of lime juice and a drizzle of olive oil to the bowl with the corn. Season to taste with salt and pepper and stir to combine.

When the veggies have 10 minutes cook time remaining, return the pan to a medium heat with a drizzle of olive oil. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the salmon fillets and toss to coat. Add the salmon to the pan and cook for 3-4 minutes on each side, or until cooked through. TIP: The spice blend will char a little in the pan, don't worry, this adds to the traditional smokey flavour!

While the salmon is cooking, combine the mayonnaise with lime juice (2 tsp for 2 people / 1 tbs for 4 people) in a small bowl. TIP: Add as much or as little lime juice as you like depending on your taste.