• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and beetroot into bite-sized chunks. • Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of white wine vinegar.

• When the 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 and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Patting the skin dry helps it crisp up in the pan!

• Remove pan from heat. • Add soy-ginger mixture, carefully turning salmon, until well coated. TIP: The residual heat in the pan will cook the glaze!

• In a medium bowl, combine baby spinach leaves, roasted veggies and mayonnaise. Toss to combine. Season to taste. TIP: Toss the veggies on the oven tray to save on washing up!

• Divide the glazed salmon and roast veggie salad between plates. • Spoon any remaining soy-ginger glaze from the pan over the salmon to serve. Enjoy!