• Preheat the oven to 240°C/220°C fan-forced. 
• Peel carrot.
• Cut carrot, courgette and beetroot into fries.
• Slice lemon into wedges.  

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

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

• In a medium bowl, combine shredded cabbage mix, garlic aioli, a squeeze of lemon juice, a drizzle of white wine vinegar and 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 salmon dry with paper towel and season both sides with a pinch of salt and pepper.
• When the oil is hot, add salmon to the pan,  skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove pan from the heat and add chipotle glaze, gently turning, until coated. 

TIP: Patting the skin dry helps the salmon crisp up in the pan! 

• Divide slaw and veggie fries between plates.
• Top with honey chipotle-glazed salmon and  any remaining sauce from the pan.
• Garnish with coriander and serve with any remaining lemon wedges. Enjoy!