Air Fryer Salmon and Fluffy Potatoes with Vegetables and Cream Sauce
A complete and flavorful meal cooked quickly in the air fryer: tender salmon, fluffy potatoes, and roasted vegetables, served with a creamy herb sauce.
Steps
- 1
Wash the potatoes and prick them with a fork. Place them in the air fryer basket and cook at 180°C (350°F) for 20 minutes, shaking the basket halfway through.
- 2
While the potatoes cook, trim the woody ends of the asparagus and cut into 5 cm (2 inch) pieces. Slice the red onion into thin rings, mince the garlic, and dice the bell peppers. Halve the mushrooms and drain the artichoke hearts.
- 3
In a large bowl, combine the asparagus, onion, garlic, peppers, mushrooms, artichoke hearts, and olives. Add 2 tablespoons of melted butter and toss well.
- 4
Once the potatoes are done, remove them from the air fryer and let cool slightly. Increase the air fryer temperature to 200°C (400°F).
- 5
Season the salmon fillets with salt and pepper. Place each on a piece of aluminum foil, top with remaining butter and thyme sprigs, then seal into a tight packet.
- 6
Place the vegetable mixture directly on the air fryer rack or in the basket. Cook at 200°C (400°F) for 10 minutes, shaking once.
- 7
After 10 minutes, push the vegetables to one side and add the foil-wrapped salmon packets to the air fryer. Cook for another 8–10 minutes, until the salmon is cooked through and flakes easily.
- 8
While everything cooks, chop the parsley. In a small bowl, mix the crème fraîche with half the parsley and a pinch of salt.
- 9
To serve, split the fluffy potatoes and fluff the insides with a fork. Divide the roasted vegetables among plates, top with a salmon fillet, and drizzle with the cream sauce. Garnish with remaining parsley.
Shopping list
800 g small waxy potatoes, 4 tbsp butter, a few thyme sprigs, 500 g green asparagus, 1 red onion, 2 garlic cloves, 1 red bell pepper, 1 yellow bell pepper, 250 g small mushrooms, 250 g canned artichoke hearts, 2 tbsp Taggiasche olives in oil, 4 salmon fillets, salt and pepper, 125 ml crème fraîche, 2 parsley sprigs, aluminum foil, air fryer rack
Recipe story
This recipe combines Mediterranean culinary traditions with modern cooking techniques. Salmon, prized in Northern European cuisine, meets vegetables and herbs typical of Southern France and Italy. Fluffy potatoes, a staple of European gastronomy, are reinterpreted here in a simple and healthy way. The creamy parsley sauce adds a fresh and rich note, reminiscent of classic French recipes.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Parsley
In Greek mythology, parsley was associated with death and rebirth, planted on graves to symbolize the cycle of life. Romans used it generously in cooking and as a remedy for hangovers.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
Mushrooms
Mushrooms have been used for thousands of years in cuisines worldwide, from ancient China to classical Greece. In ancient Egypt, they were considered food for royalty, and the Romans called them 'food of the gods'.
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