• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over brown mustard seeds. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While veggies are roasting, pat salmon dry with paper towel. In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Season with salt. Add salmon, gently turn to coat. • When veggies have 5 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, add salmon, skin side down first and cook until just cooked through, 2-4 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Patting the skin dry helps it crisp up in the pan!

• When the roast veggies have cooled a little, add baby spinach leaves and a drizzle of the white wine vinegar to the oven tray and gently toss to combine. Season to taste.

• Divide Mumbai-spiced salmon and roasted root veggies between plates. • Serve with coconut sweet chilli mayonnaise. Enjoy!