Preheat the oven to 220°C/200°C fan-forced. Cut the potato and carrot into small chunks. Thinly slice the zucchini into half-moons.

Place the potato, carrot and zucchini onto a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

While the veggies are roasting, combine the ginger paste, honey, soy sauce, water and a pinch of pepper in a small bowl. Pat the salmon dry and season both sides.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). With 1 minute remaining on the salmon, add the honey-soy mixture to the pan. Simmer, until slightly thickened, 30 seconds.

While the salmon is cooking, combine the roasted veggies, mixed salad leaves and a drizzle of white wine vinegar in a large bowl. Season to taste.

Divide the honey-soy salmon and roast veggie salad between plates. Pour over any glaze from the pan. Serve with the garlic aioli.