Air fryer crispy salmon with roasted beetroot and tartare sauce
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Beetroot
600 g, peeled, cut into wedges
Baby potatoes
300 g, halved lengthways
Garlic
3 clove(s), unpeeled
Olive oil
1 tsp
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (280g)
Eschalot(s)
1 whole, finely chopped
Capers, rinsed, drained
1 tbs, baby, finely chopped
Fresh dill
2 tsp, finely chopped
Salmon, skin on
600 g, skin on (4 x 150g)
Instructions
1
Preheat air fryer to 200˚C. Place beetroot, potato, garlic and oil in a bowl. Season. Place in air fryer basket. Insert basket and set timer to 15 minutes.
2
Meanwhile, combine yoghurt, eschallot, capers and dill in a bowl. Season.
3
Season salmon. Set roasted garlic aside. Reduce heat to 180°C. Place salmon, skin-side up, on separating grill and arrange grill over roasted vegetables. Set timer for 5 minutes (for medium rare). Meanwhile, squeeze garlic flesh from skins and mash into a paste. Stir through tartare sauce. Serve salmon with roasted vegetables and tartare sauce.
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