Name: Airfryer crispy salmon with roasted beetroot and tartare sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g beetroot peeled, cut into wedges; 300 g baby potato halved lengthways; 3 clove(s) garlic unpeeled; 1 tsp olive oil; 1 cup(s) 99% fat-free plain Greek yoghurt (280g); 1 whole eschalot(s) finely chopped; 1 tbs baby capers, rinsed, drained baby, finely chopped; 2 tsp fresh dill finely chopped; 600 g Atlantic salmon fillets, raw skin on (4 x 150g)

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Ingredients

beetroot

600 g, peeled, cut into wedges

baby potato

300 g, halved lengthways

garlic

3 clove(s), unpeeled

olive oil

1 tsp

99% fat-free plain Greek yoghurt

1 cup(s), (280g)

eschalot(s)

1 whole, finely chopped

baby capers, rinsed, drained

1 tbs, baby, finely chopped

fresh dill

2 tsp, finely chopped

Atlantic salmon fillets, raw

600 g, skin on (4 x 150g)

Instructions

Preheat Philips Airfryer to 200˚C. Place beetroot, potato, garlic and oil in a bowl. Season. Place in Airfryer basket. Insert basket and set timer to 15 minutes.
Meanwhile, combine yoghurt, eschallot, capers and dill in a bowl. Season.
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.

Airfryer crispy salmon with roasted beetroot and tartare sauce

Ingredients

Instructions

Notes

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