Air Fryer Lemon Pepper Salmon Traybake
This all-in-one weeknight favourite is a quick and easy way to transform a bunch of simple ingredients into a meal that the whole family will love. With perfectly air fried veggies and crispy salmon with a lemon pepper coating, this will be one that everyone always asks you to make
Credited to: Becky Excell
Kcal:
Serves 2
15 mins prep
35 mins cooking time
Ingredients
For the veg:
- 2 medium carrots
- 1 red pepper
- 1 green pepper
- 2 medium potatoes
- 3 tbsp garlic-infused oil
- Pinch of salt and ground black pepper
For the salmon:
- 2 fillets of salmon, skin-on
- Zest of 2 lemons and the juice of ½
- ½ tsp sea salt
- ½ tsp coarsely ground black pepper
- ½ tsp dried thyme
- Drizzle of garlic-infused oil
- Freshly chopped chives, to serve
Method
- Prepare the vegetables - peel the carrots and chop into 1cm cubes, chop the peppers into 5cm chunks. Peel and chop the potatoes into 1cm cubes.
- Place all the vegetables in a bowl, drizzle with garlic oil and season with a pinch of salt and pepper. Mix so the vegetables are well coated.
- Place the vegetables into the air fryer and air fry at 180C for 15 minutes, shaking occasionally to help evenly cook.
- Whilst the vegetables are cooking, prepare the salmon. In a small bowl mix together the lemon zest, sea salt, black pepper and thyme.
- Drizzle a little oil over the salmon and then coat both fillets with the lemon zest mixture on both sides.
- After the vegetables have been cooking for 15 minutes, open the air fryer, squeeze on the lemon juice and place both pieces of salmon on top of the vegetables, skin side up, and air fry for a further 10-12 minutes until the salmon is crispy and golden.
- Finish with a sprinkling of freshly chopped chives and serve.
Hints and tips:
Cook along with Becky! Watch the step-by-step video for this recipe on our YouTube channel here https://bit.ly/3JEdoWV
