Preheat oven to 425°F (220°C).

Add salmon filet to a tray lined with parchment or foil, along with baby carrots, baby potatoes, and fennel.

In a bowl, mix yogurt, lemon juice, and thyme together. Spread on top of salmon filet.

In another bowl, combine almond flour and grated parmesan and sprinkle on top of salmon filet.

Drizzle veggies with oil and fresh orange juice. Sprinkle on parsley, season to taste with salt, and dollop a bit of ginger paste onto chopped fennel bulb. Toss to coat.

Cover salmon with a foil tent to prevent filet from drying out in the oven. (If you prefer your salmon cooked more medium-rare than well-done, cook salmon for just 8-10 minutes on a separate pan from your vegetables.)

Roast for 25 minutes.

Serve and enjoy!