Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into fries.

Spread the veggie fries over a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and spread out in a single layer. Bake until tender, 20-25 minutes.

SPICY! The chipotle sauce is spicy so use a little less if you're sensitive to heat! While the fries are baking, combine the mild chipotle sauce, honey, and a small drizzle of water in a small bowl. Season and set aside.

In a medium bowl, combine the slaw mix, garlic aioli, a drizzle of white wine vinegar and a drizzle of olive oil. Season and set aside.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Pat the salmon dry with a paper towel and season both sides. When the oil is hot, cook the salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove the pan from the heat and add the chipotle glaze, gently turning, until coated. TIP: Patting the skin dry helps it crisp up in the pan!

Roughly chop the coriander. Divide the honey chipotle salmon between plates. Serve with the veggie fries and creamy slaw. Pour over any remaining pan sauce. Garnish with the coriander.