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

Place the garlic, sweet potato, beetroot, zucchini 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 retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

While the veggies are roasting, place the salmon on a plate and drizzle with a little olive oil. Sprinkle with the lemon pepper spice blend and season with salt and pepper. Set aside.

When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the salmon to the pan, skin-side down, and cook 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, add the roasted veggies and baby spinach leaves. Toss to combine and season to taste with salt and pepper.

Divide the roast veggie toss and lemon pepper salmon between plates. Serve with the dill & parsley mayonnaise.