Air-Fryer Pesto Salmon
Pesto is a wonderfully aromatic addition to these succulent salmon fillets. The cheese and pine nuts combined with basil and oil totally deliver on taste.
Serves
4
Ingredients
- 4 x 150–175g salmon fillets
- lemon wedges, to serve
- For the pesto
- 50g toasted pine nuts
- 50g fresh basil 50g grated Parmesan or Pecorino 100ml olive oil
Method
To make the pesto, blitz the pine nuts, basil and Parmesan to a paste in a food processor. Pour in the olive oil and process again.
Preheat the air-fryer to 160C/325F.
Top each salmon fillet with two tablespoons of the pesto. Add the salmon fillets to the preheated air-fryer and air-fry for nine minutes. Check the internal temperature of the fish has reached at least 63C/145F using a meat thermometer – if not, cook for another few minutes.
Recipe extracted from Air-Fryer Cookbook by Jenny Tschiesche, published by Ryland Peters & Small (£16.99) Photography by Clare Winfield © Ryland Peters & Small
