Name: Our Salmon with Mango Bean Salad is the ultimate air fryer dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tblsp Harissa paste; 460g packet salmon portions, skin on; 400g can black beans, rinsed, drained; 2 cups fresh parsley leaves and stems (about ½ bunch), roughly chopped; 1 large mango, sliced; 250g punnet cherry tomatoes, halved; DRESSING; 1/3 cup olive oil; 1/3 cup white wine vinegar; 1 long green chilli, deseeded, finely chopped

Our Salmon with Mango Bean Salad is the ultimate air fryer dish

Simply unbeatable.

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

TIP: If using larger pieces of salmon adjust cooking time. Harissa paste comes in a tube and is available in the spice section of major supermarkets.

Ingredients

1 tblsp Harissa paste

460g packet salmon portions, skin on

400g can black beans, rinsed, drained

2 cups fresh parsley leaves and stems (about ½ bunch), roughly chopped

1 large mango, sliced

250g punnet cherry tomatoes, halved

DRESSING

1/3 cup olive oil

1/3 cup white wine vinegar

1 long green chilli, deseeded, finely chopped

Method

Step 1

To make dressing, whisk 2 tblsps of olive oil and vinegar in a jug. Season with salt and pepper. Stir in chilli. Set aside.

Step 2

Combine remaining oil and paste in a bowl. Season with salt and pepper. Add salmon. Toss to coat.

Step 3

Pull out pan and basket from a 7-litre air fryer. Spray basket with oil. Arrange salmon, skin-side up in basket. Slide pan and basket back into air fryer. Set temperature to 200C. Set timer and cook for 8 to 10 minutes until cooked to your liking.

Step 4

Meanwhile, combine beans, parsley, mango and tomatoes in a bowl.

Step 5

Serve salmon with salad. Drizzle over dressing.

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