Preheat the oven to 220°C/200°C fan-forced. Slice the carrot and zucchini into rounds. Place the carrot, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil and season. Toss to coat and spread out evenly on the tray. Bake until tender, 25-30 minutes.

While the veggies are cooking, finely chop the garlic. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt to the garlic oil and stir to combine. Season to taste and set aside. In a medium bowl, combine the salmon, Mumbai spice blend and a drizzle of olive oil. Season.

Place the salmon, skin-side down, on a second lined oven tray. Bake until just cooked through, 8-10 minutes. When the veggies have finished roasting, add the baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine.

Divide the Indian salmon between plates and serve with the roast veggie toss. Drizzle the garlic yoghurt over the salmon to serve.