• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut red onion into thick wedges. Roughly chop capsicum. Cut carrot and sweet potato into bite-sized chunks. • On a lined oven tray, spread out prepped veggies in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, pat salmon dry with paper towel (this helps the salmon crisp up in the pan!). Combine lemon pepper seasoning (see ingredients) and a drizzle of olive oil in a medium bowl. Add salmon. Season, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook 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 roasted veggies and baby spinach leaves. • Toss, then season to taste.

• Divide roast veggie toss and lemon pepper salmon between plates. • Drizzle with creamy pesto dressing to serve. Enjoy!