• Preheat the oven to 240°C/220°C fan-forced. • Cut the carrot (unpeeled), zucchini and beetroot into fries. • Roughly chop the coriander.

• Spread the veggie fries over an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until tender, 20-25 minutes.

• SPICY! The mild chipotle sauce is spicy so use a little less if you're sensitive to heat. While the fries are baking, in a small bowl, combine the mild chipotle sauce, honey, a pinch of salt and pepper and a small drizzle of water. Set aside.

• In a medium bowl, combine the slaw mix, garlic aioli, a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Set aside.

• When the veggie fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. • When the oil is hot, add the salmon to the pan, skin side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove the pan from the heat and add the chipotle glaze, gently turning, until coated. TIP: Cook in batches if your pan is getting crowded! TIP: Patting the skin dry helps the salmon crisp up in the pan!

• Divide the the slaw and the veggie fries between plates. • Top with honey chipotle salmon, spooning over any remaining sauce from the pan. • Garnish with coriander to serve. Enjoy!