Walnut & Herb Salmon With Potato Crisps
Servings 2
Calories 508kcal
Ingredients
- 275 g Maris Piper potatoes thinly sliced
- 2 tsp oil
- 25 g California Walnuts finely chopped
- Pinch chilli flakes
- 1 tsp harissa paste
- ½ tsp smoked paprika
- 1 tbsp chopped parsley
- 2 spring onions finely chopped
- 2 salmon fillets
- 300 g tenderstem broccoli
Instructions
- Rinse the potatoes in cold water until the water runs clear. Dry on a clean tea towel. Toss with the oil and season well. Transfer the potatoes to the tray of an air fryer and air fry at 200oC for 20-25 minutes, stirring halfway through until golden and crispy. Remove and set aside.
- Mix together the Walnuts, chilli flakes, harissa, smoked paprika, parsley and spring onions and spoon on top of the salmon fillets. Line the air fryer tray with baking parchment and add the salmon. Air fry at 200oC for 8-10 minutes until golden and the salmon is just cooked through, covering loosely with foil towards the end if they look a little dark.
- Meanwhile, steam the broccoli for 3-4 minutes or until just tender.
- Serve salmon with the potato crisps and broccoli.
Notes
Cooks tip: Replace the chilli flakes and harissa with sun dried tomato paste for a less spicy version. Cook the salmon and crisps at the same time if your air fryer has 2 trays.
Salt 0.26g
Nutrition
Serving: 214g | Calories: 508kcal | Carbohydrates: 21g | Protein: 32g | Fat: 32g | Saturated Fat: 4.9g | Fibre: 4.1g | Sugar: 2.2g