Oven Baked Indian-Spiced Salmon

• While the veggies are cooking, finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave until fragrant, 30 second bursts. • Add Greek-style yoghurt to bowl with garlic oil, stirring to combine. Season to taste.

• When the veggies have 10 minutes remaining, place salmon on a lined oven tray. Drizzle with olive oil and sprinkle with remaining 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 white wine vinegar to the tray, gently tossing to combine.