Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Transfer to an oven tray lined with baking paper and add a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

While the potato is roasting, roughly chop the pistachios. Cut the zucchini into 1cm chunks. Trim the green beans and cut in half. Finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges.

Heat a medium frying pan over a medium-high heat. Add the pistachios and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and green beans and cook until just tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover to keep warm.

On a plate, combine the plain flour, lemon pepper spice blend and a pinch of salt and pepper. Pat the salmon dry with paper towel, then add to the flour mixture and turn to coat. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, to the pan and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Salmon can be served slightly blushing in the middle.

Divide the lemon pepper salmon, roast potato, zucchini and beans between plates. Top the salmon with a dollop of creamy pesto dressing and sprinkle the pistachios over the veggies. Serve with the lemon wedges. TIP: For the low-calorie option, serve with 1/2 the creamy pesto dressing.