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Ari-Fryer Pesto Salmon
February 2023
Reading time 2 Minutes
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.
  • 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

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

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