Grilled salmon with antipasti vegetables and lemon wedges

35 min
- Preparation 20 min
- Cooking 15 min

Air fryer recipe

Ingredients

2 People

1 Zucchini
1 Eggplant
1 Red pepper
1 Yellow pepper
2 Sprigs rosemary
2 Garlic cloves
Salt and pepper for seasoning
Olive oil
1 tsp. Paprika powder
2 Sprigs thyme
2 Skinless salmon fillet (150 g each)
3 Cardamom pods
200 g Greek yogurt
1 Organic lemon

Preparation

Step 1

Wash the vegetables, remove the stems and cut into bite-sized pieces. Coarsely chop the rosemary. Peel and finely chop the garlic. Mix the vegetables with a little olive oil, garlic and rosemary in a bowl. Season with salt and pepper, and place on the grill rack ridged side up. Roast for 18 minutes using the vegetable function.

Zucchini

Eggplant

Red pepper

Yellow pepper

Sprigs rosemary

Garlic cloves

Salt and pepper for seasoning

Olive oil

Step 2

For the marinade, mix the paprika powder, thyme leaves, a little olive oil, salt and pepper. Brush it all over the salmon. Transfer the roasted vegetables to a bowl and set aside. Activate the grill function of the hot air fryer and preheat for 15 minutes. After preheating, place the salmon skin side down on the grill rack and grill for 7 minutes using the grill function.

Salt and pepper for seasoning

Olive oil

tsp. Paprika powder

Sprigs thyme

Skinless salmon fillet (150 g each)

Step 3

In the meantime, crush the cardamom, discard the pods and finely grind the seeds. Season the yogurt with a little lemon zest, cardamom, salt and pepper. Wash the lemon thoroughly and cut into wedges. Serve the grilled fish on the antipasti vegetables together with the yogurt and lemon wedges.

Cardamom pods

g Greek yogurt

Organic lemon