Air Fryer Salmon and Roasted Potato Salad with Rocket, Corn, Fetta and Lemon Tarragon Dressing

Cut chat potatoes into half (or quarters if they are larger). Toss in olive oil and season with salt and pepper. Place in an air-fryer at 200C for 15-20 minutes, or until golden and crispy. Shake the potatoes often to ensure they are crispy and golden. Depending on basket size of your air-fryer basket you may have to do the potatoes in batches.

In a small jar combine dried tarragon, honey/mustard/lemon juice, and 2-3 TBSP of olive oil. Place the lid on tightly and shake well to combine.

Pat dry salmon. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Remove husk and silk from the corn cob. Place the whole corn cob in the microwave for 2-3 minutes then cut the corn kernels from the cob, be careful as it will be hot. In a bowl, combine corn, crumbled Danish fetta and rocket. Add half the dressing and toss to combine. Taste and season as required.

At the last minute add the roasted potatoes to the salad and toss together. Divide the salad between serving plates. Break the salmon into chunks and add to the salad. Drizzle over remaining lemon tarragon dressing and enjoy!

Cut chat potatoes into half (or quarters if they are larger). Toss in olive oil and season with salt and pepper. Place in an air-fryer at 200C for 15-20 minutes, or until golden and crispy. Shake the potatoes often to ensure they are crispy and golden. Depending on basket size of your air-fryer basket you may have to do the potatoes in batches.

In a small jar combine dried tarragon, honey/mustard/lemon juice, and 2-3 TBSP of olive oil. Place the lid on tightly and shake well to combine.

Pat dry salmon. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Remove husk and silk from the corn cob. Place the whole corn cob in the microwave for 2-3 minutes then cut the corn kernels from the cob, be careful as it will be hot. In a bowl, combine corn, crumbled Danish fetta and rocket. Add half the dressing and toss to combine. Taste and season as required.

At the last minute add the roasted potatoes to the salad and toss together. Divide the salad between serving plates. Break the salmon into chunks and add to the salad. Drizzle over remaining lemon tarragon dressing and enjoy!

Cut chat potatoes into half (or quarters if they are larger). Toss in olive oil and season with salt and pepper. Place in an air-fryer at 200C for 15-20 minutes, or until golden and crispy. Shake the potatoes often to ensure they are crispy and golden. Depending on basket size of your air-fryer basket you may have to do the potatoes in batches.

In a small jar combine dried tarragon, honey/mustard/lemon juice, and 2-3 TBSP of olive oil. Place the lid on tightly and shake well to combine.

Pat dry salmon. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Remove husk and silk from the corn cob. Place the whole corn cob in the microwave for 2-3 minutes then cut the corn kernels from the cob, be careful as it will be hot. In a bowl, combine corn, crumbled Danish fetta and rocket. Add half the dressing and toss to combine. Taste and season as required.

At the last minute add the roasted potatoes to the salad and toss together. Divide the salad between serving plates. Break the salmon into chunks and add to the salad. Drizzle over remaining lemon tarragon dressing and enjoy!

Cut chat potatoes into half (or quarters if they are larger). Toss in olive oil and season with salt and pepper. Place in an air-fryer at 200C for 15-20 minutes, or until golden and crispy. Shake the potatoes often to ensure they are crispy and golden. Depending on basket size of your air-fryer basket you may have to do the potatoes in batches.

In a small jar combine dried tarragon, honey/mustard/lemon juice, and 2-3 TBSP of olive oil. Place the lid on tightly and shake well to combine.

Pat dry salmon. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Remove husk and silk from the corn cob. Place the whole corn cob in the microwave for 2-3 minutes then cut the corn kernels from the cob, be careful as it will be hot. In a bowl, combine corn, crumbled Danish fetta and rocket. Add half the dressing and toss to combine. Taste and season as required.

At the last minute add the roasted potatoes to the salad and toss together. Divide the salad between serving plates. Break the salmon into chunks and add to the salad. Drizzle over remaining lemon tarragon dressing and enjoy!

Cut chat potatoes into half (or quarters if they are larger). Toss in olive oil and season with salt and pepper. Place in an air-fryer at 200C for 15-20 minutes, or until golden and crispy. Shake the potatoes often to ensure they are crispy and golden. Depending on basket size of your air-fryer basket you may have to do the potatoes in batches.

In a small jar combine dried tarragon, honey/mustard/lemon juice, and 2-3 TBSP of olive oil. Place the lid on tightly and shake well to combine.

Pat dry salmon. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Remove husk and silk from the corn cob. Place the whole corn cob in the microwave for 2-3 minutes then cut the corn kernels from the cob, be careful as it will be hot. In a bowl, combine corn, crumbled Danish fetta and rocket. Add half the dressing and toss to combine. Taste and season as required.

At the last minute add the roasted potatoes to the salad and toss together. Divide the salad between serving plates. Break the salmon into chunks and add to the salad. Drizzle over remaining lemon tarragon dressing and enjoy!

Cut chat potatoes into half (or quarters if they are larger). Toss in olive oil and season with salt and pepper. Place in an air-fryer at 200C for 15-20 minutes, or until golden and crispy. Shake the potatoes often to ensure they are crispy and golden. Depending on basket size of your air-fryer basket you may have to do the potatoes in batches.

In a small jar combine dried tarragon, honey/mustard/lemon juice, and 2-3 TBSP of olive oil. Place the lid on tightly and shake well to combine.

Pat dry salmon. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Remove husk and silk from the corn cob. Place the whole corn cob in the microwave for 2-3 minutes then cut the corn kernels from the cob, be careful as it will be hot. In a bowl, combine corn, crumbled Danish fetta and rocket. Add half the dressing and toss to combine. Taste and season as required.

At the last minute add the roasted potatoes to the salad and toss together. Divide the salad between serving plates. Break the salmon into chunks and add to the salad. Drizzle over remaining lemon tarragon dressing and enjoy!