Beetroot Salmon with Seeded Citrus Crust and Winter Vegetables

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper.
2. Toss yams, beetroot, carrot and honey with a drizzle of oil on prepared tray. Season with salt and pepper and roast for about 25 minutes, until tender and golden. Turn once during cooking.
3. In a small bowl, combine beetroot powder, water and sugar. Pat salmon dry with paper towels, remove any pin bones and cut into 2-3 pieces. Add to bowl with marinade and toss to coat. Place in fridge to marinate for at least 5 minutes.
4. When vegetables have 10 minutes cook time remaining, remove from oven and push to one side of tray. Remove salmon from marinade (reserve marinade) and place, skin-side-down, on other side of tray. Season with salt and evenly spread seeded citrus crust over salmon to coat.
5. Return to oven to bake for 6-8 minutes until salmon is cooked medium (depending on thickness), or until cooked to your liking and crust is starting to brown. When salmon has about 4 minutes cook time remaining, prepare beetroot jus.
6. Bring jus and 1 tablespoon of reserved beetroot marinade to a gentle simmer in a small pot on medium heat. Remove from heat, add cornflour/water mixture and stir for about 20 seconds, until starting to thicken. Stir through balsamic vinegar.
7. place winter vegetables onto a plate and top with beetroot marinated salmon with seeded citrus crust. Drizzle over beetroot jus and sprinkle with parsley leaves.