Air fryer salmon with warm potato salad recipe
 A honey and mustard glaze complements both the salmon and the warm potato salad. To serve the salmon with other sides, simply halve the glaze quantity. Each serving provides 520 kcal, 37g protein, 34g carbohydrate (of which 16g sugars), 25g fat (of which 4.4g saturates), 6.1g fibre and 1.2g salt. 500g/1lb 2oz small new potatoes, larger ones halved4 salmon fillets, approx. 150g/5½oz each, scaled250g/9oz green beans (or thin-stemmed broccoli), trimmed250g/9oz sugar snap peas (or mangetout)1 long or 2 round shallots, finely chopped2 tbsp white wine vinegarsalt and freshly ground black pepper 500g/1lb 2oz small new potatoes, larger ones halved 4 salmon fillets, approx. 150g/5½oz each, scaled 250g/9oz green beans (or thin-stemmed broccoli), trimmed 250g/9oz sugar snap peas (or mangetout) 1 long or 2 round shallots, finely chopped 2 tbsp white wine vinegar salt and freshly ground black pepper 3 tbsp runny honey 3 tbsp wholegrain mustard 3 tbsp runny honey 3 tbsp wholegrain mustard Method Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C. Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season. When the water is boiling, add the potatoes and cook for 7 minutes.Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through.When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time.Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing.Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad. Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C. Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C. Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season. Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season. When the water is boiling, add the potatoes and cook for 7 minutes. When the water is boiling, add the potatoes and cook for 7 minutes. Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through. Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through. When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time. When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time. Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing. Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing. Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad. Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad. Recipe tips If you have a steamer basket, boil the potatoes in a pan for 10 minutes, then put the beans and sugar snaps in the basket above the boiling water and steam for the final 4 minutes. If using mangetout, steam for 2 minutes only. For a romantic dinner for two, simply halve all the ingredients.