• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut beetroot into thin wedges. Slice carrot and potato into thin sticks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, finely chop garlic. Season both sides of the salmon with a pinch of zesty chilli salt.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby spinach leaves until slightly wilted, 1-2 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl.

• 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. TIP: Patting the skin dry helps it crisp up in the pan!

• When the veggies are done, add garlicky spinach to the tray, along with a drizzle of vinegar and olive oil. Toss to combine.

• Divide winter veggie toss and Mediterranean salmon between plates. • Drizzle over balsamic glaze to serve. Enjoy!