Herb-Baked Salmon with Grilled Vegetables and Spiced Carrot Purée

Preheat oven to 180°C (350°F). Place salmon fillets on a lined baking tray, drizzle with 1 tbsp olive oil, sprinkle with dried oregano, salt, and black pepper. Bake for 15–18 minutes until just cooked through and opaque. While salmon bakes, slice zucchini, yellow squash, and eggplant into rounds about 5mm thick. Brush both sides with olive oil and season with salt, pepper, and a pinch of oregano. Heat a grill pan or outdoor grill to medium-high heat. Grill the vegetable slices for 2–3 minutes per side until tender with visible char marks. Set aside. For the carrot purée, boil chopped carrots with the garlic clove in salted water for 12–15 minutes until very tender. Drain well. Transfer drained carrots and garlic to a blender or food processor. Add butter, ½ tsp smoked paprika, ¼ tsp cumin, a squeeze of lemon juice, salt, and pepper. Blend until completely smooth and creamy. Adjust seasoning to taste. Spoon the warm carrot purée into a small ramekin or square dish. Dust the top with a pinch of smoked paprika for colour. Arrange grilled vegetables at the back of a wide white plate. Place the baked salmon fillets beside them. Position the carrot purée ramekin in front. Garnish salmon and purée generously with fresh mint leaves and finish with a light drizzle of olive oil and a crack of black pepper. Tip: Do not overcook the salmon — remove it from the oven when the centre still looks slightly translucent, as carry-over heat will finish it perfectly. This keeps it moist and silky rather than dry.