Reduced-Carb Mediterranean Salmon

Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Thickly slice the onion. Cut the capsicum into 1.5cm-thick strips.

Put the onion, capsicum and 2 unpeeled garlic cloves on a lined tray. Drizzle with 1 tsp olive oil and 2 tsp red wine vinegar, season with salt and pepper and toss to coat. Roast on the upper oven shelf for 20 mins.

Meanwhile, cut the broccoli stem into 1cm chunks (see Kitchen 101), then cut the head into small florets. Put the broccoli on the remaining lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast on the lower shelf for 12 mins or until tender and slightly charred around the edges.

While the veggies are roasting, combine the mint and garlic seasoning and 1 tsp olive oil in a large bowl and season with salt and pepper. Add the salmon and turn to coat. Add the salmon to the tray with the onion and capsicum. Roast for a further 6-8 mins until the salmon is just cooked or cooked to your liking and the veggies are tender.

Squeeze the roasted garlic from the skins into a bowl, then mash with a fork. Add 1 tbs mayonnaise and 1 tsp red wine vinegar, season with salt and pepper and stir to combine. Divide the salmon and veggies among plates and drizzle with the tray juices. Serve with the garlic aioli and enjoy!

Poor broccoli stems – they often get thrown away but they're just as delicious and nutritious as the florets. To prepare, first trim the end of the stem and then peel it if it's woody before cutting into chunks.