Salmon with roasted beetroot & fennel

This Scandinavian inspired dish combines sweet roasted beetroot and fennel with salty capers and dill, the flavour of all of which is balanced well by cyder vinegar with honey. It’s a subtle amalgamation of sweet and sour notes with buttery, slightly smokey salmon to top it all. Root vegetables are a great lower carbohydrate alternative to the usual fare of potatoes or rice, not to mention the extra nutrients they contain. They add lightness to this recipe whilst remaining satiating.