• Preheat the oven to 220°C/200°C fan-forced.
• Peel orange kūmara and cut into bite-sized 
chunks. Cut onion (see ingredients) into 
wedges. Slice courgette into half-moons. Finely 
chop tomato.
• Place kūmara, onion and courgette on a lined 
oven tray. Drizzle with olive oil and sprinkle over 
the salt and a pinch of pepper. 
• Spread out evenly and roast veggies until tender, 
20-25 minutes. 

• While the veggies are roasting, roughly chop 
baby leaves.
• Cut lime into wedges. 

• In a medium bowl, combine baby leaves, 
tomato, a squeeze of lime juice and a drizzle of 
olive oil. Season to taste with salt and pepper
and toss to combine. 

• When the veggies have 10 minutes cook time 
remaining, in a second medium bowl, combine 
mild Caribbean jerk seasoning and a drizzle of 
olive oil. Add salmon and toss to coat.
• Heat a large frying pan over medium heat with 
a drizzle of olive oil. Add salmon to the pan 
and cook for 3-4 minutes on each side, or until 
cooked through. 
TIP: The spice blend will char a little in the pan, 
don’t worry, this adds to the flavour!

• While the salmon is cooking, in a small bowl, 
combine mayonnaise with a generous squeeze 
of lime juice.

• Divide Jamaican jerk salmon and roasted 
veggies between plates. Top with tomato salsa 
and drizzle with lime mayo to serve. Enjoy!