Air fryer crispy salmon with roasted beetroot and tartare sauce
600 g, peeled, cut into wedges
300 g, halved lengthways
3 clove(s), unpeeled
99% fat-free plain Greek yoghurt
1 cup(s), (280g)
1 whole, finely chopped
Baby capers, rinsed, drained
1 tbs, baby, finely chopped
2 tsp, finely chopped
Atlantic salmon fillets, raw
600 g, skin on (4 x 150g)
- 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.
- 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.