Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato, zucchini and beetroot into small chunks. Slice the red onion into thick wedges. Thinly slice the capsicum. Place the sweet potato and beetroot on a lined oven tray. Place the zucchini, capsicum and onion on a second lined oven tray. Drizzle both trays with olive oil and season. Toss to coat, then spread out in a single layer. Roast both trays until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

In a medium bowl, place the salmon with a drizzle of olive oil. Sprinkle with the dukkah. Toss to coat and set aside. When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in large frying pan over a medium heat. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). TIP: The spice blend will char in the pan, this adds to the flavour!

In a large bowl, combine the roasted veggies and baby spinach leaves.

Divide the roast veggie toss and dukkah salmon between plates. Serve with the garlic sauce on the side.