Crispy Moroccan Salmon with Fennel and Asparagus

To make yoghurt sauce, combine all ingredients in a bowl. Season with salt and pepper. Set aside.

Combine potato, fennel, 2 tblsps oil and 1 tblsp seasoning in a large bowl. Season with salt and pepper. Toss to coat.

Pull out pan and basket from a 7-litre air fryer. Spray basket with oil. Arrange potatoes and fennel in base of basket. Slide pan and basket back into air fryer. Set temperature to 200C. Set timer. Cook for15 minutes. Carefully pull out basket. Gently turn vegetables. Set timer. Cook for a further 10 minutes.

Combine asparagus and salmon with remaining oil and seasoning in a bowl. Toss to coat.

Arrange asparagus and salmon, skin-side up over vegies. Slide pan and basket back into air fryer. Set temperature to 200C. Set timer and cook for 8 minutes, or until salmon is cooked to your liking.

Serve salmon with vegetables and yoghurt sauce.