Preheat oven to 220°C.
Add 30 ml of the oil to a frying pan and place over medium heat. Add the Knorr Chicken Stock Pot and stir until stock is melted. Remove from heat and allow to cool for 5 minutes. Then add lemon zest and juice and place the salmon in the mixture for 10 minutes to marinade.
Meanwhile, place the potatoes and whole head of garlic in a large roasting dish with the remaining oil. Roast for 15 minutes. Add the spinach and asparagus to the potatoes, pour the remaining marinade liquid over the vegetables and mix through.
Place salmon on a separate baking tray, season with Robertsons Ground Black Pepper.
Place the salmon tray and the vegetable tray into the oven to bake for 10 minutes or until vegetables are tender and fish starts to flake with a fork.
Squeeze the garlic over the vegetables so that the roasted cloves fall out the skins and serve with extra lemon wedges.