Parmesan and Herb Crusted Salmon

1. Preheat your oven to 200°C (400°F).
2. Toss the carrot sticks and halved baby potatoes with olive oil, salt, and black pepper.
3. Spread them on a baking sheet and add fresh rosemary sprigs if desired.
4. While baking, in a bowl, combine panko breadcrumbs, chopped parsley, grated Parmesan, dried thyme, dried oregano, lemon zest, fennel seeds, salt, and black pepper. Mix well.
5. Place the salmon fillet on a baking sheet lined with parchment paper.
6. Add a thin layer of greek yoghurt to the salmon.
7. Press the breadcrumb mixture onto the top of the salmon fillet, creating an even crust.
8. Drizzle olive oil over the crust to help it brown in the oven.
9. Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked through and the crust is golden brown and vegetables are ready.

For Meal Prep allow the Food to Cool: Before storing, let the cooked items cool to room temperature. This helps prevent condensation inside the containers, reducing the chances of sogginess.‍

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Divide into Containers: Divide the salmon, roasted carrots, and baby potatoes into individual airtight containers. This helps maintain freshness and makes it easier to grab a portion when you're ready to eat.

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Keep leftovers in the fridge for up to 3-4 days for optimal freshness and taste to reheat cook in oven.