Salmon & Sunny Veggie Toss

• 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 salmon dry with paper towel and season both sides with salt and pepper.

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