Ingredients
1 swig of dry white wine
olive oil
200g tenderstem broccoli
200g asparagus
100g green beans
2 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
½ a bunch of soft herbs, such as dill, basil, parsley, mint, marjoram (15g)
½ a lemon
1 x 567g tin of new potatoes
optional: 1 sprig of rosemary
SALSA
2 large roasted jarred peppers (120g)
1 heaped teaspoon capers
2 anchovy fillets
½ a bunch of basil (15g)
½ a small clove of garlic
½ teaspoon Dijon mustard
½ a lemon
extra virgin olive oil
Method
- Pour the wine and 1 tablespoon of olive oil into the bottom of the larger air-fryer drawer. Trim and throw in the broccoli, snap the woody ends off the asparagus and add, then trim and add the green beans (the order is important here so that everything ends up perfectly cooked).
- Pinch the salmon fillets and slice down into the skin lengthways, about 1cm deep. Season the cuts with sea salt and black pepper, then pick and stuff with the herbs and a few gratings of lemon zest. Rub with a little olive oil, then place the fish on top of the green veg, skin-side up.
- Drain the tinned potatoes and tip onto a board, slicing any larger ones in half. Slice ½ a lemon into rounds, then drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Add them to the smaller drawer and strip over the rosemary (if using).
- Use the sync setting to cook the potatoes for 12 minutes and the salmon for 8 minutes, both at 200ºC.
- Place the peppers on a board with the capers and anchovies. Pick over the basil leaves, and peel and add the garlic (you only need a fine slither), then very finely chop and mix together until super-fine. Add the mustard and a squeeze of lemon juice, followed by 1 tablespoon of extra virgin olive oil, then mix together well and scrape into a serving bowl.
- Divide the lemony potatoes between serving plates, followed by the green veg, then top with the salmon, drizzling with some of the juices from the larger drawer. Finish with a dollop of salsa.
