Airfryer Crispy Salmon with Pistachio Salsa Verde

METHOD

Step 1

Preheat a 7-litre air fryer to 200?C for 3 minutes.

Step 2

Dry off salmon with paper towel. Rub salmon on skin and flesh with oil. Sprinkle with salt flakes and pepper.

Step 3

Remove basket and lightly spray air fryer basket with oil. Place salmon, skin-side up, in the basket and cook for 8 minutes until skin is crisp and salmon is cooked to your liking.

Step 4

Meanwhile, combine remaining ingredients to create a salsa verde. Salsa verde best made just before serving.

Step 5

Serve crispy skin salmon topped with salsa verde enjoy with roasted potatoes and green salad.

Ingredients:

300g pack Tassal Fresh Tassie Salmon, skin on
2 teaspoons extra virgin olive oil
1/2 teaspoon sea salt flakes
freshly ground black pepper

For the Salsa Verde
1/2 cup parsley leaves, finely chopped
1/4 cup mint leaves, finely chopped
1/4 cup (45g) finely chopped pistachios
1/2 teaspoon baby capers, drained, finely chopped
2 teaspoons lemon juice
1/4 teaspoon Dijon mustard
2-3 tablespoons olive oil