Ingredients
- 4 salmon fillets, skinned
- 6 large carrots – washed and cut into chunks
- 4 small cooked beetroots quartered
- 6 Baby potatoes cut in quarters
- 1/4Cucumber diced
- 2 teaspoons chopped fresh dill
- 1small tub of Greek or Natural yogurt
- 4 tablespoons good quality spice mix/rub
- 1 tablespoon of dried oregano
- 2 handful baby spinach
- 50grm melted butter
- 50mls olive oil
- 1juice of half an orange
- Sea salt
- Black pepper
Method
- In a bowl, add the carrots, oregano, potatoes , juice of orange and olive oil.
- Season with sea salt and freshly ground black pepper.
- Toss ingredients well together. Place in the air fryer basket for 10 -12 minutes, tossing gently every few minutes until vegetables are cooked through.
- Then add the cooked beetroot, spinach and melted butter. Cook for a further 1 minute.
- Remove from basket. Gently toss.
- Place on a serving plate. Put the salmon fillet when cooked on top.
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