Today marks the first day of 2025, and a brand new year is the perfect time to make some positive changes in your life.
And one very common New Year’s resolution is to improve your diet, eating more whole foods and packing in more nutrients in order to feel better or shed some pounds.
Rather than starting a fad diet – which might not be sustainable in the long run – making a choice to improve your diet and lifestyle in a healthy way will likely serve you much better.
And to do this, you need to make sure you’re eating enough, with a wide range of nutrients including protein, carbs and healthy fats.
For some healthy dinner inspo, Jamie Oliver has the perfect recipe that can be made in your air fryer.
His recipe for tasty salmon with crispy potatoes and asparagus can all be cooked in the handy gadget, which eliminates the need for too much washing up.
Salmon is a very healthy choice, and it’s even considered a superfood thanks to its omega-3 content, vitamin B and protein that it’s rich in.
It’ll keep you full all evening long, therefore reducing the need for snacking too. Meanwhile, asparagus is packed with vitamins A, C, E and K, as well as folate and fibre.
This whole meal only requires six ingredients to make, and can be on the table in 45 minutes. Here’s how you can make it at home.
Air fryer salmon, asparagus and crispy potatoes
Ingredients
- 400g new potatoes
- olive oil
- 1 bunch of fresh thyme (20g)
- 2 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
- 200g asparagus
- One lemon
Method
Finely slice the potatoes and tip into a large bowl, then toss together with ½ a tablespoon of olive oil and a small pinch of sea salt and black pepper.
Place the potatoes in the air-fryer in a single layer and cook at 180°C for 15 minutes, then pick and toss in the thyme. Spread the potatoes back into a single layer and cook for another 10 minutes.
Place the salmon fillets in the bowl, drizzle with ½ a tablespoon of oil and season with a small pinch of salt and pepper. Snap the woody ends off the asparagus and slice each stalk into three bite-sized pieces.
Place in the bowl with the salmon and toss in the oil to coat.
Once the time’s up on the potatoes, lay the salmon fillets on top, then carefully slice two thin rounds of lemon and arrange on top of each fillet.
Scatter the asparagus around the salmon and cook at 190°C for 10 minutes until cooked through.
Use a fish slice to transfer the salmon to serving plates, then divide up the crispy potatoes and asparagus. Delicious with a seasonal green salad and a dollop of pesto on the side.
