Preheat the oven to 220°C/200°C fan-forced. Cut the potato and beetroot into wedges. Place on a lined oven tray. Drizzle with olive oil, season with the Aussie spice blend and toss to coat. Bake until tender, 30-35 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the wedges are baking, thinly slice the cucumber into rounds. In a medium bowl, combine a drizzle of white wine vinegar, olive oil and season with salt and pepper.

Rub both sides of the salmon with salt and pepper.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 3-4 minutes each side. TIP: Salmon can be served blushing pink in the centre.

While the salmon is cooking, add the cucumber and mixed salad leaves to the salad dressing and toss to coat.

Divide the pan-fried salmon, beetroot and potato wedges and salad between plates. Top the salmon with the garlic sauce to serve.