• Preheat oven to 240°C/220°C fan forced. Spread peeled & chopped pumpkin over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 2 minutes. • Meanwhile, cut potato and beetroot into bite-sized chunks. • Spread potato and beetroot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 3 minutes. • Drain any excess liquid, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. TIP: Microwave in batches if your plate is getting crowded.

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel. • When oil is hot, cook salmon, skin-side down first, 2-4 minutes. Sprinkle with lemon pepper seasoning, turning salmon to coat. • Flip salmon and cook, until just cooked through, 2-4 minutes. TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To tray with roast veggies, add baby spinach leaves with a drizzle of vinegar. Toss to coat and season.

• Divide roast pumpkin medley and lemon pepper salmon between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!