Oven Baked Indian-Spiced Salmon

• While the veggies are cooking, finely chop garlic. • Heat a medium frying pan over medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. • Transfer to a small bowl and set aside. Allow to cool for 5 minutes. • Add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• When the veggies have 10 minutes remaining, pat salmon dry and place on a second lined oven tray. Drizzle with olive oil and sprinkle with Mumbai spice blend. Season, then turn to coat. • Bake, skin-side down, until just cooked through, 8-12 minutes. • When the veggies have finished roasting, add baby spinach leaves and a drizzle of the white wine vinegar to the tray, gently tossing to combine.