CRISPY SALMON WITH ROASTED BEETROOT & TARTARE SAUCE
Smartpoints VALUE PER SERVE 11 SERVES 4 PREP 15 mins COOKING TIME 20 mins
600g beetroot, peeled, cut into wedges 300g baby red potatoes, halved lengthways 3 garlic cloves, unpeeled 1 tsp olive oil 1 cup (280g) fat-free Greek-style natural yoghurt 1 eschallot, finely chopped 1 tbs baby capers, finely chopped 2 tsp finely chopped fresh dill 4 x 150g salmon fillets, skin on
1 Set Philips Airfryer to 200°C. Place beetroot, potato, garlic and oil in a bowl. Season. Place in Airfryer basket. Insert basket and set timer to 15 minutes. 2 Meanwhile, combine yoghurt, eschallot, capers and dill in a bowl. Season. 3 Season salmon. Set roasted garlic aside. Reduce heat to 180°C. Place salmon, skin-side up, on separating grill and arrange grill over roasted vegetables. Set timer for 5 minutes (for medium rare). Meanwhile, squeeze garlic flesh from skins and mash into a paste. Stir through tartare sauce. Serve salmon with roasted vegetables and tartare sauce.
SERVE WITH 0 Smartpoints value steamed green beans and lemon wedges.