• Preheat oven to 240°C/220°C fan-forced. Combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside.
• Pat salmon dry with a paper towel and place on a lined oven tray, skin-side down. Drizzle with olive oil and season with salt, turning to coat. Spread half the creamy pesto dressing over top of each salmon fillet. Spoon over panko-Parmesan mixture, gently pressing so it sticks.
• Bake until crumb is golden and salmon is just cooked through, 8-10 minutes.

• Meanwhile, cut potato into bite-sized chunks.
• Spread potato over a large microwave-safe plate. Cover with a damp paper 
towel. Microwave potatoes on high, 3 minutes.
• Drain any excess liquid, then place potatoes on a second lined oven tray. 
Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until golden and tender, 10-15 minutes. 

• Meanwhile, grate carrot (see ingredients).
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add carrot and deluxe salad mix, tossing to combine. Season with salt and pepper to taste.

• Divide pesto-crusted salmon, roast potato and rainbow salad between plates.
• Serve with remaining creamy pesto dressing. Enjoy!