Beetroot Marinated Salmon with Seeded Citrus Crust

Steps

1. Preheat oven to 220°C. Line two oven trays (with a lip) with baking paper. Cut beetroot into 1cm wedges and dice carrot 1cm. Pat potatoes dry with paper towels, place on prepared tray in a single layer along with beetroot and carrot. Drizzle with honey and oil and season.
2. Bake (on second highest rack) for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill veggies for about 5 minutes, until golden and crispy. In a medium bowl, combine beetroot powder, water and sugar.
3. Pat salmon dry with paper towels and remove any pin bones. Add to marinade and toss to coat. Place in fridge to marinate for at least 5 minutes. When veggies have 10 minutes cook time remaining, remove salmon from marinade (reserve marinade) and place salmon (skin-side-down) on second prepared oven tray.
4. Season salmon with salt and evenly spread seeded citrus crust over salmon to coat. Cook salmon for about 10 minutes (depending on thickness), or until crust is starting to brown and salmon is just cooked through. Allow to rest for a few minutes, then flake salmon into large pieces.
5. When salmon has about 4 minutes cook time remaining, prepare jus. Bring jus and reserved beetroot marinade to the boil in a small pot on medium heat. Add cornflour/ water mixt, simmer for about 20 seconds until starting to thicken, remove from heat, add balsamic vinegar. Remove veggies from oven and toss spinach through veggies.
6. To serve, divide veggies between plates and top with beetroot marinated salmon with seeded citrus crust. Drizzle over beetroot jus.