• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. • Cut carrot and turnip into large chunks. • Place veggies on a lined oven tray and sprinkle over half the Sri Lankan spice blend (see ingredients). Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste.

• Pat salmon dry with a paper towel. • In a medium bowl, combine the remaining Sri Lankan spice blend, a drizzle of olive oil and a generous pinch of salt. Add salmon, gently turning to coat. TIP: Patting the salmon skin dry helps it crisp up in the pan!

• When veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • In the last minute, add the honey, gently turning salmon to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To the tray with the roasted veggies, add baby spinach leaves and golden goddess dressing. Toss to coat. Season to taste.

• Divide roast veggie toss between plates. • Top with Sri Lankan salmon. • Dollop over garlic yoghurt and sprinkle with flaked almonds to serve. Enjoy!