You’ll Need
1 salmon fillet (160–180g)
180g baby potatoes, halved
80g green beans, trimmed
1 tsp olive oil
10g butter, melted
1 clove garlic, finely sliced
½ tsp dried mixed herbs
Zest of ½ lemon
1 tsp lemon juice
Salt and black pepper
Small handful of chopped fresh parsley
Optional but Dangerous
Grated Parmesan
Chilli flakes
Asparagus spears
Extra lemon wedges
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, mixed herbs, salt and black pepper.
Cook the potatoes for 10 minutes, shaking halfway through.
Meanwhile, mix the melted butter with the garlic, lemon zest and lemon juice.
Place the salmon fillet into the tray beside the potatoes and brush generously with the lemon butter.
Air fry for 7 minutes.
Add the green beans to the tray, turning them lightly in the remaining butter.
Continue cooking for 4–5 minutes, until the salmon flakes easily, the potatoes are crisp and the beans are tender with a slight bite.
Finish with fresh parsley and serve immediately.