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Airfryer crispy salmon with roasted beetroot and tartare sauce

Air fryer crispy salmon with roasted beetroot and tartare sauce

2
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.

Notes

SERVING SUGGESTION: Steamed green beans and lemon wedges.

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