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Airfryer crispy salmon with roasted beetroot and tartare sauce

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)

SmartPoints® value per serving

Total Time

35 min

Prep

15 min

Cook

20 min

Serves

Difficulty

Easy

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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