Preheat the oven to 200°C / 400°F and line a baking tray.

Dice the onion, bell pepper, aubergine, and courgette into bite-size pieces.

Toss the chopped vegetables with 1 tablespoon olive oil, half the salt, and black pepper.

Roast the vegetables on the baking tray for 20 to 25 minutes until tender and lightly browned.

Pour the tomato passata into a saucepan and stir in the dried oregano.

Simmer the sauce for 10 minutes, then crumble in half the feta cheese.

Boil salted water in a large saucepan and cook the wholewheat fusilli until al dente, following the package timing.

Drain the cooked wholewheat fusilli, reserving a small splash of pasta water if the sauce needs loosening.

Season the salmon fillets with the remaining salt and black pepper.

Heat the remaining 1 tablespoon olive oil in a frying pan and sear the salmon for 3 to 4 minutes per side.

Add the roasted vegetables and drained wholewheat fusilli to the tomato-feta sauce.

Toss until evenly coated, adding a splash of reserved pasta water if needed.

Divide the pasta among 4 bowls and top each serving with salmon.

Crumble the remaining feta cheese over the servings and serve warm.