Honey-Garlic Glazed Salmon with Crispy Baby Potatoes and Tender Asparagus

Ingredients

• 2 salmon fillets
• 1 lb baby potatoes
• 1 bunch asparagus
• 2 tablespoons honey
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   In a bowl, mix honey, garlic, soy sauce, salt, and pepper. Coat the salmon fillets with this mixture and set aside.

3. 3

   Halve the baby potatoes and toss them with olive oil, salt, and pepper.

4. 4

   Add the baby potatoes to the air fryer basket and cook for 16 minutes, shaking the basket halfway through at 8 minutes.

5. 5

   After 16 minutes, push the potatoes to one side and add the salmon fillets to the other side of the basket (skin side down). Cook both together for 8 minutes.

6. 6

   At the 4-minute mark of cooking the salmon, add the asparagus (trimmed) to the basket, placing it alongside the salmon.

7. 7

   Once the cooking time is complete, remove the salmon and let it rest for 3 minutes. Keep the potatoes and asparagus in the air fryer to stay warm.

8. 8

   To serve, place the salmon fillets on a plate, arrange the baby potatoes and asparagus alongside, and finish with a squeeze of fresh lemon juice.

Swaps & variations

• Use chicken breast instead of salmon
• Swap baby potatoes for sweet potatoes
• Replace asparagus with green beans or broccoli

Storing & freezing

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the air fryer at 180°C (350°F) for 5-7 minutes.