🍳 Breakfast
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.
🥘 Ingredients
small waxy potatoes — 800 g (1.76 lb)
butter — 4 tbsp
a few sprigs of thyme
green asparagus — 500 g (1.1 lb)
red onion — 1
garlic cloves — 2
red bell pepper — 1
yellow bell pepper — 1
small mushrooms — 250 g (8.8 oz)
canned artichoke hearts — 250 g (8.8 oz)
taggiasca olives in oil — 2 tbsp
salmon fillets — 4
salt and pepper to taste
crème fraîche — 125 ml (1/2 cup)
parsley sprigs — 2
aluminum foil as needed
Air Fryer rack — 1
👨🍳 Steps
1Wash 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.
2While 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.
3In a large bowl, combine the asparagus, onion, garlic, peppers, mushrooms, artichoke hearts, and olives. Add 2 tablespoons of melted butter and toss well.
4Once the potatoes are done, remove them from the air fryer and let cool slightly. Increase the air fryer temperature to 200°C (400°F).
5Season 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.
6Place the vegetable mixture directly on the air fryer rack or in the basket. Cook at 200°C (400°F) for 10 minutes, shaking once.
7After 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.
8While everything cooks, chop the parsley. In a small bowl, mix the crème fraîche with half the parsley and a pinch of salt.
9To 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