Air-Fried Crumbed Salmon Fillets

Serves 4

Time 30 minutes

Ingredients

4 salmon fillets (about 150g each), skinless

1 cup wholemeal breadcrumbs

2 tbsp almond flour 

Zest of 1 lemon

2 tbsp fresh parsley, finely chopped (optional)

1 tsp garlic powder

1 tsp paprika

Salt and black pepper to taste

2 tbsp Dijon mustard (or Greek yoghurt for a milder flavour)

1 egg, lightly beaten

Mint Pea Smash

2 cups frozen peas, thawed

2 tbsp fresh mint leaves, chopped

1 tbsp extra virgin olive oil

Juice of ½ lemon

Salt and black pepper to taste

Quinoa Salad

1 cup quinoa, rinsed and cooked according to package instructions

1 cup cherry tomatoes, halved

1 small cucumber, diced

½ red onion, finely chopped

2 tbsp pumpkin seeds (or sunflower seeds)

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped (optional)

2 tbsp extra virgin olive oil

Juice of 1 lemon

Salt and black pepper to taste

Method

In a shallow dish, combine the breadcrumbs, almond flour, lemon zest, parsley (if using), garlic powder, paprika, salt, and black pepper.

Brush the salmon fillets with Dijon mustard or Greek yoghurt and dip them into the beaten egg. Coat the fillets with the breadcrumb mixture, pressing gently to adhere.

Place the crumbed salmon fillets in the air fryer basket set to 200°C and cook for 10-15 minutes, or until the salmon is golden brown and cooked to your desired doneness.

For the mint pea smash, in a food processor, blend the peas, mint, olive oil, and lemon juice until you reach your desired consistency (slightly chunky or smooth). Season with salt and black pepper. Adjust lemon juice and mint to taste if needed.

For the salad, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, pumpkin seeds, parsley, and dill in a large bowl. Drizzle with extra virgin olive oil and lemon juice, and season with salt and black pepper. Toss well to combine.

Place a generous spoonful of the mint pea smash on each plate. Lay the air-fried crumbed salmon on top of or beside the pea smash.

Serve with a scoop of the quinoa salad on the side for a balanced, colourful meal.