Cedar Plank Salmon with Herb Feta Cheese & Vegetables

Soak plank for at least an hour before baking or grilling.

In a small bowl crumble feta cheese. Add 1/4 teaspoon garlic powder, pepper to taste, 2 tablespoons fresh parsley, 1/4 teaspoon thyme leaves, 1 teaspoon lemon zest and 1/8 teaspoon ground rosemary. Stir till combined.

Preheat oven to 350 degrees. peel carrot and place in the middle of a sheet of aluminum foil. Drizzle carrots with olive oil and honey. Sprinkle with salt and pepper, fold foil into a pouch. Place pouch on a baking sheet.

Cut purple baby potatoes in half and place in the middle of a sheet of foil. Drizzle with olive oil and sprinkle with salt, pepper and dill weed. Fold into a pouch and place on baking sheet with the carrot pouch. Bake for 20 minutes or until vegetables are tender and desired consistency.

Pat salmon dry with a paper towel. Place salmon on cedar plank, skin side down. You can also remove the skin if you prefer.

Firmly press feta cheese mixture into salmon. Bake for 18-20 minutes or until salmon reaches an internal temperature of 145.

Serve salmon on the plank or a platter with veggies. Enjoy!