Easy Double Tex-Mex Seared Salmon

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel on 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. Cook until fragrant, gently turning salmon to coat. Cook in batches if your pan is getting crowded.

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