Preheat the oven to 220°C/200°C fan forced. Cut the potato, carrot and zucchini into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

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

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Set aside in a 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, add the salmon, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Patting the salmon skin dry helps it crisp up in the pan!

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

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