Name: Crisp-skinned air fryer salmon with salsa verde
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 185g salmon fillets, skin on; 1 tablespoon extra virgin olive oil; 2 teaspoon sea salt flakes; 1 small shallot, chopped finely; 1 clove garlic, crushed; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 tablespoon finely chopped dill; ¼ cup chopped flat-leaf parsley; 2 tablespoon chopped chives; 1 tablespoon baby capers, chopped coarsely; to serve: extra sea salt flakes

Make tender, succulent salmon with a delightful crispy skin in 25 minutes in your air fryer and top it off with a fresh salsa verde. You’ll love it!

Looking for more baked salmon recipes or more air fryer recipes?

For even more recipes you can pick up a copy of The Australian Women’s Weekly Super Easy Air Fryer cookbook online or from Big W or your favourite book stores.

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Ingredients

4 x 185g salmon fillets, skin on

1 tablespoon extra virgin olive oil

2 teaspoon sea salt flakes

1 small shallot, chopped finely

1 clove garlic, crushed

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 tablespoon finely chopped dill

¼ cup chopped flat-leaf parsley

2 tablespoon chopped chives

1 tablespoon baby capers, chopped coarsely

to serve: extra sea salt flakes

Method

1.Preheat a 7-litre air fryer to 200˚C/400˚F for 3 minutes.

2.Rub salmon with oil, then sprinkle with salt flakes.

3.Taking care, line the air fryer basket with a silicone mat, if available. Place salmon, skin-side up, in the basket; at 200˚C/400˚F, cook for 8 minutes until skin is crisp and salmon is cooked to your liking.

4.Meanwhile, to make salsa verde, combine remaining ingredients in a medium bowl; mix well. Season.

5.Serve salmon topped with salsa verde and sprinkled with extra salt flakes.

Women's Weekly Food