• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato, beetroot and carrot into 
bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with 
olive oil, season with salt and pepper and toss to 
coat. Bake 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 vinegar. 

• When the veggies have 10 minutes remaining, heat 
a large frying pan with a drizzle of olive oil over 
medium-high heat. Pat salmon dry with a paper 
towel, then 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 the salmon crisp up in 
the pan! 

• Remove pan from heat. Add soy-ginger mixture, 
gently turning salmon until well coated.

TIP: The residual heat in the pan will cook the sauce! 

• To the tray with the roast veggies, add baby spinach
leaves and garlic aioli (see ingredients).
• Toss to combine, then season to taste.

• Divide roast veggie toss between plates.
• Top with soy and ginger sesame salmon, spooning 
any remaining sauce from the pan over the salmon.
• Sprinkle with mixed sesame seeds to serve. Enjoy!