Salmon steak with rosemary potatoes and green asparagus

Salmon steak with rosemary potatoes and green asparagus
Ingredients
4 salmon steaks
Lemon juice
Dill
Salt & pepper
Chilli flakes
Potatoes
Rosemary
Paprika powder
Sea salt
Olive oil
500 g green asparagus
Preparation
Prepare the marinade with the oil, paprika powder, rosemary and sea salt in a bowl, ideally one with a lid. Then wash the potatoes thoroughly, dice and add to the bowl with the marinade. Shut the lid, shake well and leave the potatoes to marinate in the mixture for at least 2 hours.

Then fry in the air fryer for 18 minutes at 180 °C.

Drizzle the salmon steaks with lemon juice and season with pepper, salt, dill and chilli flakes. Heat some oil in a coated pan until very hot, add the salmon steaks and sear on both sides. Press on the salmon steak to check whether it’s done: if it gives slightly, it’s crisp on the outside but still nice and tender inside. Alternatively, cook the salmon in the air fryer for 10 minutes at 180 °C. Cut the asparagus into slanted pieces about 5 cm in length and fry in some oil for around 8 minutes.