• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into wedges. Cut beetroot into thin wedges. Slice courgette and potato into thin sticks.

• Place onion, beetroot, potato and courgette 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, pat dry the salmon with paper towel and season on both sides with zesty chilli salt (see ingredients). TIP: Patting the skin dry helps it crisp up in the pan!

• 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.

• When the veggies are done, add baby leaves to the tray, along with a drizzle of vinegar and olive oil. Gently toss to combine.

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