Beetroot Marinated Salmon with Seeded Citrus Crust and Winter Veggies

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Cut yams into quarters lengthways; cut beetroot into 1cm wedges; dice carrot 1cm. Toss veggies, honey and a drizzle of oil on prepared tray and season. Roast for 20-25 minutes, or until golden and crispy. Turn once during cooking.
2. In a small bowl, combine beetroot powder, water and sugar. Pat salmon dry and remove any pin bones. Add salmon to marinade, toss to coat and marinate for at least 5 minutes.
3. When vegetables have 10 minutes cook time remaining, remove salmon from marinade (reserve marinade) and place salmon, skin side down, on tray beside veggies. Season salmon with salt and coat with seeded citrus crust.
4. Return tray to oven to cook for 6-8 minutes (depending on thickness), or until crust is starting to brown and salmon is just cooked through. When salmon has about 4 minutes cook time remaining, prepare beetroot jus.
5. Bring jus and reserved beetroot marinade to the boil in a small pot on medium heat. Mix together cornflour and water, add to pot and simmer for about 20 seconds, until starting to thicken. Remove from heat and stir though balsamic vinegar. Once veggies have finished roasting, toss through spinach.
6. To serve, place veggies onto a plate, top with beetroot salmon and drizzle over beetroot jus.