• Set your air fryer to 200°C.
• Cut potato into bite-sized chunks.
• Pick thyme leaves.
• Place potato into the air fryer basket, sprinkle over thyme and season with salt. Drizzle generously with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. 

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato chunks on a lined oven tray. Drizzle with olive oil, spinkle over thyme and toss to coat. Roast until tender, 20-25 minutes. Remove from oven and season with salt. 

• While potato is cooking, cut broccoli (see ingredients) into small florets, then roughly chop stalk. 
• Thinly slice carrot into sticks. Zest lemon to get a pinch and cut into wedges.
• Pat salmon dry with paper towel. 
• In a medium bowl, combine salmon, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside. 

• In a small bowl, combine Greek-style yoghurt and lemon zest.
• Season to taste and set aside. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot until tender, 6-7 minutes.
• Remove pan from heat and add a squeeze of lemon juice. Season to taste.
• Transfer to a plate and cover to keep warm. 

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, add salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side. 

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Divide potatoes and lemony veggies between plates. Top with garlic-herb salmon.
• Serve with yoghurt and any remaining lemon wedges. Enjoy!