Name: Air fryer roasted salmon and fennel salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 teaspoon chopped fresh parsley; 1 teaspoon finely chopped fresh thyme; 1 teaspoon sea salt; 4 170 gram skinless centre-cut salmon fillets; 2 tablespoons olive oil; 4 cups thinly sliced fennel (from two 400g heads fennel); 2/3 cup Greek yoghurt; 1 garlic clove, minced; 2 tablespoons fresh orange juice; 1 teaspoon fresh lemon juice; 2 tablespoons chopped fresh dill

Ingredients

2 teaspoon chopped fresh parsley

1 teaspoon finely chopped fresh thyme

1 teaspoon sea salt

4 170 gram skinless centre-cut salmon fillets

2 tablespoons olive oil

4 cups thinly sliced fennel (from two 400g heads fennel)

2/3 cup Greek yoghurt

1 garlic clove, minced

2 tablespoons fresh orange juice

1 teaspoon fresh lemon juice

2 tablespoons chopped fresh dill

Method

1.Preheat an air fryer to 180°C.

2.Stir together parsley, thyme, and ½ tsp salt in a small bowl. Brush salmon with oil. Sprinkle evenly with the herb mixture.

3.Transfer 2 salmon fillets to fryer basket. Cook for 10 minutes or until fish flakes with a fork. Keep warm in low oven. Repeat with remaining fillets.

4.Toss together fennel, the remaining ingredients and remaining salt in a bowl. Serve salad with salmon.

Women's Weekly Food