Crispy Skin Salmon and Potato Wedges

• 300g piece of Salmon, skin on
• 1 medium potato, washed and sliced into 8 wedges
• 1-2 tbsp extra virgin olive oil
• Salt and pepper to taste
• Sauce:
• 3 tbsp Labne (strained yoghurt)
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp fresh dill, finely chopped
• ½ Lime, grilled, to serve

#airfryer #quickandeasy #weeknightdinner #healthy

1. Toss wedges with oil, salt and pepper. Arrange in the inner basket of Ultimate Fry Deluxe air fryer. Select manual setting and bake the wedges on 200c for 10 mins.

2. Move wedges to allow for salmon fillet. Pat dry salmon skin with a paper towel, rub skin with 1 tsp olive oil, add a pinch salt and pepper and place skin side down next to wedges. Select manual setting and bake salmon and wedges on 160c for 10 mins or until salmon has been cooked to your liking.

3. Meanwhile, to make side sauce, mix labneh, mustard, honey and dill in a small bowl, set aside in fridge until needed.

4. Serve.

Please note: Thickness of salmon affects cooking time. If it’s a thin piece, reduce the cook time to 5mins. If its thicker, check at 10mins and adjust cook time accordingly.