• 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 second lined oven tray skin-side down. Drizzle with olive oil and season with salt, turning to coat. Drizzle with olive oil, then season generously with salt. Turn to coat. Spread half the creamy pesto dressing over top of salmon. Spoon over panko-Parmesan mixture, gently pressing so it sticks. • Bake until 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). • Combine the honey with a drizzle of the white wine vinegar and olive oil in a large bowl. • Add carrot and deluxe salad mix, tossing to combine. Season to taste.

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