You’ll Need
For the Salmon
2 salmon fillets (180–220g each)
60g shelled pistachios, finely chopped
30g grated Parmesan
1 tbsp fresh parsley, finely chopped
1 tsp fresh dill, finely chopped
1 tbsp Dijon mustard
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Lemon Cream Sauce
150ml double cream
1 clove garlic, finely grated
Juice of ½ lemon
Zest of ½ lemon
1 tsp Dijon mustard
1 tbsp chopped fresh dill
Freshly cracked black pepper
For the Potatoes
500g baby new potatoes
25g butter
1 tbsp olive oil
1 tbsp chopped chives
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Lemon wedges
Fresh dill
Optional but Dangerous
King prawns
Truffle butter
Parmesan shavings
Crispy capers
Method
Preheat your air fryer to 200°C.
Cook the baby potatoes until tender, then lightly crush them with the butter, olive oil, chopped chives, sea salt and black pepper.
Return the crushed potatoes to the air fryer and cook for 10–12 minutes, until the edges become beautifully crisp and golden.
Meanwhile, pat the salmon fillets dry with kitchen paper and season lightly with sea salt and black pepper.
Mix together the chopped pistachios, Parmesan, parsley and dill.
Brush the top of each salmon fillet with Dijon mustard.
Press the pistachio mixture firmly onto the mustard-coated side of each fillet.
Place the salmon into the air fryer basket, crust-side facing upwards.
Air fry at 190°C for 8–10 minutes, until the salmon is just cooked through and the pistachio crust is lightly toasted.
While the salmon cooks, combine the double cream, garlic, lemon juice, lemon zest, Dijon mustard, dill and black pepper in a small heatproof dish.
Warm in the air fryer for 3–4 minutes, stirring once, until the sauce thickens slightly.
Plate the crispy crushed potatoes, place the pistachio-crusted salmon alongside, spoon over the warm lemon cream sauce and serve immediately with Tenderstem broccoli and fresh lemon wedges.