Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the carrot into bitesized chunks. Cut the sweet potato and beetroot (both unpeeled) into small chunks. Cut the red onion into wedges.

Place the garlic, carrot, sweet potato, beetroot and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes.

While the veggies are roasting, add the salmon fillets to a medium bowl and drizzle with a little olive oil. Sprinkle with the lemon pepper spice blend and season. Toss to coat.

Heat a drizzle of olive oil in a large frying pan over a medium-high 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. Toss to combine and season to taste.

Divide the roast veggie toss and lemon pepper salmon between plates. Serve with the creamy pesto dressing on the side.