Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the carrot (unpeeled) into 2cm chunks. Cut the sweet potato and beetroot (both unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Cut the veggies to size so they cook in time.

Place the garlic, carrot, sweet potato, beetroot and onion on an oven tray lined with baking paper. 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. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

While the veggies are roasting, combine the lemon pepper spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the salmon fillets and gently turn 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.