• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over brown mustard seeds, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, combine Mumbai spice blend and a drizzle of olive oil in a medium bowl. Add salmon, season with salt and gently toss to combine. • When veggies have 5 minutes remaining, heat a large frying pan over 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: The spice blend will char slightly in the pan, this adds to the flavour!

• Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine and season with salt and pepper.

• Divide Mumbai-spiced salmon and Bombay roast veggie toss between plates. • Serve with garlic aioli. Enjoy!