[Low-Carb] Soy & Ginger Salmon

While the veggies are roasting, grate the ginger (unpeeled). Finely chop the garlic. Zest the lime (see ingredients) to get a generous pinch and slice in half. In a jug, combine the ginger, garlic, lime zest, lime juice, soy sauce and brown sugar.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Set aside in a small bowl.

When the veggies have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).

Remove the frying pan from the heat and add the soy-ginger mix to the frying pan, carefully turning the salmon in the sauce until well coated. To the oven tray with the roast veggies, add the baby spinach leaves and garlic aioli (see ingredients). Toss to combine and season to taste. TIP: the residual heat in the pan will cook the sauce!