Lemon and olive oil Salmon Broth

Prep everything first: chop the aromatics, measure the lemon and olive oil elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the san marzano tomatoes and the rest of the lemon and olive oil flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.