• Preheat oven to 220°C/200°C fan-forced.
• Slice carrot (unpeeled) and zucchini into rounds.
• Cut chat potatoes into large chunks.
• Roughly chop brown onion.
• Place potato, carrot, zucchini, onion, half of the Mumbai spice blend and a drizzle of olive oil on a lined oven tray.
• Season with salt and pepper and toss to coat, then bake until tender, 25-30 minutes.

• While veggies are roasting, finely chop garlic.
• In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave, in 10 second bursts, until fragrant.
• Add Greek-style yoghurt to bowl with garlic oil, stirring to combine. Season to taste. 

• When the veggies have 10 minutes remaining, place salmon on a second lined oven tray. Drizzle with olive oil and sprinkle with remaining Mumbai spice blend. Season to taste, then turn to coat.
• Bake salmon, skin-side down, until just cooked through, 8-12 minutes.
• When the veggies have finished roasting, add baby spinach leaves and a drizzle of white wine vinegar to the tray, gently tossing to combine. 

• Divide oven baked Indian-spiced salmon between plates.
• Serve with veggie toss and garlic yoghurt. Enjoy!