Ingredients:
- 275g potatoes, thinly sliced
- 2 teaspoons oil
- 25g California walnuts, finely chopped
- Pinch of chilli flakes
- 1 teaspoon harissa paste
- ½ teaspoon smoked paprika
- 1 tablespoon chopped parsley
- 2 spring onions, finely chopped
- 2 salmon fillets
- 300g tenderstem broccoli
Preparation:
- Rinse the potatoes in cold water until the water runs clear. Dry on a clean tea towel.
- Toss with the oil and season well. Transfer the potatoes to the tray of an air fryer and air fry at 200°C for 20-25 minutes, stirring halfway through until golden and crispy.
- Remove and set aside.
- Mix together the walnuts, chilli flakes, harissa, smoked paprika, parsley and spring onions and spoon on top of the salmon fillets.
- Line the air fryer tray with baking parchment and add the salmon. Air fry at 200°C for 8-10 minutes until golden and the salmon is just cooked through, covering loosely with foil towards the end if they look a little dark.
- Meanwhile, steam the broccoli for 3-4 minutes or until just tender.
- Serve salmon with the potato crisps and broccoli.
Cooks tip:-Replace the chilli flakes and harissa with sun dried tomato paste for a less spicy version. Cook the salmon and crisps at the same time if your air fryer has 2 trays.
