Everyone to the table! Today the menu includes Air Fryer Salmon with Potatoes, Cherry Tomatoes, Capers, and Taggiasca Olives. It’s an excellent one-dish meal, easy to make, tasty, and wholesome, ideal if we want to keep it light.
Those who don’t like capers and olives can use only potatoes or cherry tomatoes to accompany this fish dish.
I’ve already had the chance to tell you about the beautiful and unexpected gift I received a few months ago! An air fryer that I had put on my list of things to buy soon!
Since I’ve had it, I’ve been having fun preparing many delicious recipes, healthy and genuine but also very appetizing! Just like these salmon fillets with potatoes.
Don’t worry if you don’t have an air fryer! Of course, this recipe can be prepared in a traditional oven as well as in a pan.
Do you like salmon? Then try making a Savory Breakfast with Bread, Salmon, and Avocado. Also great are the Potato Balls with Salmon and Ricotta, which you can cook in a pan, in the oven, or in an air fryer.
Be sure to read till the end, where you’ll find useful tips for making this recipe and a little gift for you 🩷
If you’re a fan of the air fryer like me, don’t miss these delicious recipes!
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Oven, Air Fryer, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 fillets salmon (clean weight 250 g, fresh or frozen)
- 2 potatoes (medium or 1 large)
- 200 g cherry tomatoes
- Half onion (only if you like)
- 20 g pickled capers (optional)
- 20 g Taggiasca olives (or green or black)
- 2 tablespoons olive oil
- rosemary
- chopped parsley
- salt
Tools
- Cutting Board
- Knife
- Air Fryer Paper
Steps
Take the cherry tomatoes and wash them well; then cut them in half and set aside.
Peel a large potato, wash it under water, and cut it into small, evenly sized cubes for uniform cooking.
Now take the basket of the air fryer or a baking tray if you prefer traditional oven cooking.
Place a sheet of parchment paper specific for air fryers on the bottom of the basket and arrange the cherry tomatoes inside.
Also add the onion cut into rather thick slices, the potatoes, and lay the two salmon fillets on the bottom.
You can use either fresh or frozen fish, but here’s a little tip: to keep the salmon soft and juicy, it’s best to choose a thicker slice.
At this point, season with salt, add a drizzle of oil, and a sprinkle of dried rosemary.
Cook at 356°F (180°C) for about 20 minutes. If the fillets are rather thin, the salmon will cook in less time.
Halfway through cooking, flip the salmon to the other side and stir the vegetables as well.
In the last two minutes, add capers and Taggiasca olives (or green or black olives, preferably pitted).
Once ready, plate it, add a handful of finely chopped fresh parsley, just a drizzle of raw oil, and serve!
I hope you liked this recipe! Let me know if you try it and come back soon to visit me!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How to cook salmon in a pan?
As mentioned in the introduction, salmon fillets can be cooked in the oven/air fryer or in a pan. In the latter case, I recommend cooking the diced potatoes first for about ten minutes. A little oil, a clove of garlic, and cook over medium-low heat, adding just a drop of water to help with cooking.
When the potatoes begin to soften, place the salmon fillets inside along with the cherry tomatoes and onion and continue for another 10-15 minutes (it always depends on the thickness of the fillet).
If you’ve chosen to keep the salmon skin, I recommend adding just a drop of oil only on the cherry tomatoes to avoid additional fats.
Finally, once ready, add capers and olives, season with salt and pepper if you like, and let it simmer for a couple of minutes. Fresh parsley before serving and off to the table!
