Air Fryer Salmon with Warm Green Bean Salad
This recipe calls for maximum taste with minimal effort. To that effect, salmon steak are slathered with mayonnaise mixed with tomato paste, anchovy paste, capers and lemon zest. Leave the skin on so that the fish remains juicy during its time in the air fryer. Just before you cook the salmon, put the beans in […]
Ingredients
- 1/2 lb (225 g) green beans, trimmed
- 1 jar (170 ml) oil-packed artichoke hearts, drained
- 2 tbsp (30 ml) olive oil
- 1 cup (140 g) cherry tomatoes, halved
- 3 tbsp fresh Parmesan cheese, finely grated
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) herbes de Provence
- 1 tsp (5 ml) anchovy paste
- 1 tsp capers, chopped
- 1 lemon, zest finely grated
- 1 tsp (5 ml) lemon juice
- 1 garlic clove, finely grated
- 3/4 lb (340 g) salmon fillet with skin, cut into 2 pieces (see note)
Instructions
- In a bowl, toss the green beans and artichokes with half (1 tbsp/15 ml) of the oil. Season with salt and pepper.
- Place the vegetables in the basket of an air fryer. Cook for 8 to 10 minutes at 400°F (200°C) or until the green beans are al dente and nicely browned, stirring halfway through.
- Meanwhile, in the same bowl, combine the cherry tomatoes with the remaining oil, the Parmesan and lemon juice. Season with salt and pepper.
- Add the roasted green beans and artichokes to the bowl of tomatoes. Mix well. Adjust the seasoning. Set aside.
This recipe calls for maximum taste with minimal effort. To that effect, salmon steak are slathered with mayonnaise mixed with tomato paste, anchovy paste, capers and lemon zest. Leave the skin on so that the fish remains juicy during its time in the air fryer. Just before you cook the salmon, put the beans in the air fryer and let them rest a bit to make a warm salad with artichoke hearts and cherry tomatoes.