You’ll Need
For the Salmon
2 salmon fillets (180–220g each)
1 tbsp extra virgin olive oil
Sea salt
Freshly cracked black pepper
1 tsp smoked paprika
For the Tuscan Cream Sauce
200ml double cream
2 cloves garlic, finely sliced
70g sun-dried tomatoes, sliced
80g baby spinach
40g grated Parmesan
1 tsp Dijon mustard
1 tsp Italian seasoning
1 tbsp fresh basil, chopped
Freshly cracked black pepper
For the Potatoes
500g baby potatoes, halved
1 tbsp olive oil
1 tsp garlic powder
1 tsp chopped rosemary
Sea salt
Freshly cracked black pepper
To Serve
Fresh basil leaves
Lemon wedges
Optional but Dangerous
King prawns
Crispy pancetta
Parmesan shavings
Chilli flakes
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, garlic powder, rosemary, sea salt and black pepper.
Air fry for 18–22 minutes, shaking every 5–6 minutes until golden and crisp.
Pat the salmon fillets dry with kitchen paper.
Brush with olive oil and season with smoked paprika, sea salt and freshly cracked black pepper.
Place the salmon into the air fryer basket and cook at 190°C for 8–10 minutes, depending on thickness, until just cooked through.
Remove the salmon and allow it to rest while you finish the sauce.
In a foil tray or oven-safe dish, combine the double cream, garlic, sun-dried tomatoes, Dijon mustard, Italian seasoning and black pepper.
Air fry at 180°C for 4 minutes.
Stir in the Parmesan and spinach, then return to the air fryer for 3–4 minutes, until the spinach has wilted and the sauce has thickened.
Fold through the fresh basil.
Spoon the creamy Tuscan sauce onto warm plates, place the salmon on top and serve with the crispy rosemary potatoes and fresh lemon wedges.