1. Preheat your oven to 425°F (220°C).

2. Divide the cauliflower into small florets cut the bell peppers into strips and cut the zucchini into bite-sized pieces.

3. Toss the cauliflower bell peppers and zucchini with olive oil and spread on a baking sheet lined with parchment paper.

4. Season with salt and pepper and roast in the middle of the oven for 20 minutes.

5. Season the salmon fillets with salt and pepper.

6. Pan-fry the salmon in butter until browned on all sides then set aside.

7. Peel and slice the garlic thinly peel halve and slice the onion.

8. Sauté the garlic and onion in butter until softened.

9. Add the sliced tomatoes and cook for 1 minute.

10. Add the fish stock and white wine to the pan and cook for 2 minutes.

11. Pour in the heavy cream and bring the sauce to a boil.

12. Reduce the heat and let simmer for 5 minutes.

13. Season with salt and pepper.

14. Add the spinach to the sauce and cook until wilted.

15. Stir in the Parmesan cheese until melted.

16. Add the cooked salmon fillets to the sauce and let them absorb the flavors.

17. Sprinkle with parsley and serve alongside the roasted vegetables.