The air fryer gets you a healthier take on fish ’n’ chips for an easy midweek meal.
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
1/4 cup (30g) almond meal
1/4 cup (20g) finely grated parmesan
1 tbs finely chopped basil
1 garlic clove, crushed
40g butter, softened
4 Coles Tasmanian Skin On Salmon Portions
600g baby white potatoes, halved
1 tbs olive oil
60g baby rocket leaves
200g cherry tomatoes, quartered
1/4 cup (20g) shaved parmesan
Extra virgin olive oil, to serve
Basil leaves, extra, to serve
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat air fryer to 180°C. Combine the almond meal, grated parmesan, chopped basil and garlic in a bowl. Add butter. Use your fingertips to rub butter into basil mixture until combined. Press evenly over salmon. Cook in the air fryer for 15 mins or until cooked to your liking.
Step 2
Meanwhile, place the potato in a microwave-safe bowl. Cover and cook in the microwave on high for 8 mins or until tender. Drizzle with oil. Toss to coat.
Step 3
Transfer salmon to a plate. Cover with foil. Increase the air fryer to 200°C. Cook potatoes in the air fryer for 20 mins or until golden and crisp. Season.
Step 4
Combine rocket, tomato and shaved parmesan in a large bowl. Season.
Step 5
Place salmon and potato in a dish. Drizzle with extra virgin olive oil and sprinkle with extra basil. Serve with the salad and lemon wedges.
In the oven
To make this without an air fryer, bake the potato at 180°C for 30-35 mins, adding the salmon for the last 15 mins.
Go wholegrain
Instead of potatoes, serve salmon with toasted multigrain bread or wholemeal sourdough slices.
