1. Preheat your oven to 425°F or 220°C, using the fan-assisted setting if available, otherwise set to 225°C for conventional ovens.

2. Divide the spiciness cabbage lengthwise into four equal parts, then set them aside on a clean surface.

3. Peel the onions and halve them, then peel and quarter the red onion, making sure to remove any papery outer layers.

4. Cut the squash and bell peppers into chunks that are about 1 inch or 2.5 cm in size, so they're easy to bite into.

5. Arrange all the ingredients in a single layer on a baking sheet lined with parchment paper, taking care not to overlap the vegetables.

6. Season the ingredients with salt and pepper according to your personal taste, making any necessary adjustments as you go.

7. In a separate bowl, mix the ginger, 2 tablespoons or 30 ml of olive oil, 1 tablespoon or 15 ml of soy sauce, lime zest, and juice together, whisking everything until it's well combined and smooth.

8. Drizzle about half the marinade over the vegetables and onions, making sure everything gets an even coating.

9. Roast the vegetables in the preheated oven for 20 minutes, or until they start to develop some nice brown color and tender texture.

10. While the vegetables are roasting, take the salmon and cut it into evenly sized cubes.

11. Sprinkle the salmon cubes lightly with salt, then gently place them onto the baking sheet with the vegetables.

12. Drizzle the remaining marinade over the salmon, then sprinkle with a generous pinch of black sesame seeds, spreading them evenly.

13. Return the baking sheet to the oven for an additional 10 minutes, or until the salmon is cooked through and the sesame seeds have started to crisp up.

14. To make the sauce, peel and finely chop the mango into small pieces, taking care to retain as much of the tender flesh as possible.

15. Mix the mango together with about 2 tablespoons or 30 g of mayonnaise, 1 tablespoon or 15 g of sour cream, and a few sprigs of chopped dill, until the sauce is smooth and creamy.

16. Season the sauce with salt and pepper to your taste, adding more dill or other flavorings if you prefer.

17. To serve, arrange the roasted salmon and vegetables together on a large platter or individual plates, spooning the sauce alongside.