Roasted Salmon with brown butter and sage

Prep everything first: chop the aromatics, measure the brown butter and sage 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. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the san marzano tomatoes and the rest of the brown butter and sage 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.