Honey-Sesame Salmon & Roast Pumpkin

• Finely chop garlic. • Thinly slice carrot into half-moons. • Trim green beans. • In a small bowl combine the honey, soy sauce, sesame seeds and half the garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and a dash of water and cook, tossing, until just tender, 5-6 minutes. • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season with a pinch of salt and pepper. • Transfer veggies to a bowl and cover to keep warm.

• Meanwhile, set air fryer to 200°C. • Pat salmon dry with a paper towel and season both sides. • Place salmon skin-side up into a foil-lined air fryer basket. Drizzle with olive oil and cook until just cooked through, 10-12 minutes.

TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. Prepare salmon as above. When oil is hot, add salmon, skin-side down first, to the pan. Cook until almost cooked through, 2-4 minutes on each side (depending on thickness).

• In the last 2 minutes of cook time, brush over honey-sesame mixture and cook until browned and sticky.

TIP: No air fryer? To pan, in the last minute of cook time, add glaze mixture to the pan and cook until bubbling, gently turning to coat.