Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled), carrot and zucchini into 2cm chunks. Place the veggies on an oven tray lined with baking paper. 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, grate the ginger (unpeeled). Finely chop the garlic. Zest the lime to get a generous pinch, then slice in half. In a small bowl, combine the ginger, garlic, lime zest, lime juice, soy sauce and brown sugar.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with a paper towel and season both sides with salt and pepper. 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 it crisp up in the pan!

Remove the frying pan from the heat and add the soy-ginger mix to the frying pan, carefully turning the salmon in the sauce until well coated. Add the baby spinach leaves and garlic aioli (see ingredients) to the roasted veggies on the baking tray. Toss to combine and season to taste.

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