• Preheat oven to 220°C/200°C fan-forced. 
• Cut carrot, parsnip and beetroot into fries.
• Place veggie fries on a lined oven tray. Drizzle with olive oil, season with 
salt and toss to coat.
• Spread out evenly, then bake until tender, 30-35 minutes. 

• Meanwhile, thinly slice apple (see ingredients) into wedges. 
• Roughly chop roasted almonds.
• In a small bowl, combine chargrilled capsicum relish and the mayonnaise. 
Set aside.
• In a medium bowl, combine salmon, tomato & herb seasoning, a drizzle of 
olive oil and a pinch of pepper. 

• When the fries have 10 minutes remaining, place salmon on a second lined 
oven tray.
• Bake salmon until just cooked through, 8-10 minutes.

• In a second medium bowl, combine mixed salad leaves, apple, almonds, a 
drizzle of white wine vinegar and olive oil. Season to taste.
• Divide baked salmon, veggie fries and apple salad between plates.
• Dollop with chargrilled capsicum mayo to serve. Enjoy!