Preheat the oven to 220°C/200°C fan-forced. Cut the potato and carrot into bite-sized chunks. Cut the leek into thick rounds. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes. Meanwhile, roughly chop the kale. When the veggies have 20 minutes remaining, add the kale to the oven tray. Toss the veggies, then return to the oven to roast until the kale is crispy. TIP: If your oven tray is crowded, divide the veggies between two trays.

While the veggies are roasting, finely chop the garlic. In a small bowl, combine the ginger paste, garlic, soy sauce, brown sugar and a drizzle of white wine vinegar.

Heat a large frying pan over a medium-high heat. Toast the mixed sesame seeds, tossing, until golden, 3-4 minutes. Set aside in a second small bowl.

When the veggies have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel, then season both sides. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Patting the skin dry helps the salmon crisp up in the pan!

Remove the frying pan from the heat. Add the soy-ginger mixture, gently turning the salmon until well coated. To the tray with the roast veggies, add the garlic aioli (see ingredients). Toss to combine, then season to taste. TIP: The residual heat in the frying pan will cook the sauce!

Divide the soy and ginger salmon and roast veggie salad between plates. Spoon any remaining sauce from the pan over the salmon. Sprinkle the mixed sesame seeds over the salmon to serve.