Parmesan and Herb Crusted Salmon

Ingredients:

Salmon:

• 500g salmon fillet
• 100g panko breadcrumbs
• 30g fresh parsley, roughly chopped
• 50g Parmesan, grated
• 2 tsp dried thyme
• 2 tsp dried oregano
• Zest of 1 lemon (plus wedges for serving)
• 1 tsp fennel seeds
• 2 tsp Greek yoghurt

Sides:

• 4 medium carrots, peeled and cut into sticks
• 400g baby potatoes, halved
• 200g Greek yoghurt

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Instructions:

Roasted Carrots and Baby Potatoes:

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 out on a baking sheet and add fresh rosemary sprigs if desired.
4. Roast in the preheated oven for about 25-30 minutes, or until the carrots and potatoes are tender and golden.

Salmon:

1. While the vegetables are baking, prepare the salmon. In a bowl, combine panko breadcrumbs, chopped parsley, grated Parmesan, dried thyme, dried oregano, lemon zest, fennel seeds, salt, and black pepper. Mix well.
2. Place the salmon fillet on a baking sheet lined with parchment paper.
3. Add a thin layer of Greek yoghurt to the top of the salmon.
4. Press the breadcrumb mixture onto the salmon, covering it evenly to create a crust.
5. Drizzle olive oil over the breadcrumb crust to help it brown in the oven.
6. Bake the salmon in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.

Meal Prep Instructions:

1. Allow the food to cool to room temperature before storing. This prevents condensation inside containers, keeping the food fresh.
2. Divide the salmon, roasted carrots, and baby potatoes into individual airtight containers.
3. Store leftovers in the fridge for up to 3-4 days for optimal freshness. To reheat, cook in the oven until warmed through.

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Enjoy your delicious and easy salmon meal with roasted carrots and baby potatoes! Perfect for meal prepping.