When it comes to quick and healthy dinners, no one does it better than Jamie Oliver, who recently launched an air fryer-focused series to make cooking even easier.
The celebrity chef’s recipe for an air fryer crispy herb-stuffed salmon is served with a special salsa and is ready in under 20 minutes.
About this dish from his book ‘Jamie’s Air-Fryer Meals’, Jamie said: “People often tell me that they get nervous about cooking fresh fish beautifully, but fear not, you can get great results in an air fryer.
“And in this recipe, I’ve built in some clever tips to help you take it to the next level.”
He recommended: “Served alongside tasty steamed and scorched greens and a quick salsa, this is a genius midweek meal – big flavour, minimal effort, job done. ”
Instructions
Pour the wine and a tablespoon of olive oil into the bottom of the larger air-fryer drawer. Prepare the broccoli by trimming it and add it to the drawer. Snap off the woody ends of the asparagus and add them as well, followed by the trimmed green beans. It’s important to follow this order to ensure everything cooks perfectly.
Score the salmon fillets by making lengthwise cuts into the skin about 1 cm deep. Season the cuts with sea salt and black pepper, then stuff them with herbs and a bit of lemon zest. Rub the fillets with a little olive oil, and place the fish on top of the green vegetables, skin-side up.
Drain the canned potatoes and place them on a cutting board, slicing any larger ones in half. Slice half a lemon into rounds, drizzle with a tablespoon of olive oil, and season with salt and pepper. Add the lemon rounds to the smaller drawer and sprinkle with rosemary if desired.
Set the air fryer to sync mode, cooking the potatoes for 12 minutes and the salmon for 8 minutes, both at 200ºC.
On a cutting board, place the peppers, capers, and anchovies. Add basil leaves and a sliver of peeled garlic. Chop everything very finely until it’s well mixed. Add mustard, a squeeze of lemon juice, and a tablespoon of extra virgin olive oil, then mix thoroughly and transfer to a serving bowl.
To serve, divide the lemony potatoes among the plates, add the green vegetables, and top with the salmon, drizzling with some of the juices from the larger drawer. Finish with a dollop of the finely chopped salsa.
