
Salmon with crisp skin and asparagus
Ingredients
- 2 salmon fillets, skin on (150 g)
- 1 bunch of asparagus
- 1 tbsp olive oil
- ½ lemon
- Flaky salt and black pepper
Method
- Pat the salmon skin completely dry with kitchen paper. That's what makes it crisp.
- Rub the fillets and the asparagus with the oil. Season with salt and pepper.
- Preheat for 3 min at 190 °C. Sit the salmon skin side up with the asparagus alongside.
- 12 min. Don't turn it. Squeeze the lemon over and serve.
Trick: if your air fryer is under 1,500 W, go up to 200 °C and give it 2 minutes longer. The recipe table works it out for you.


