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🍽️ Crispy Baked Potato with Spiced Salmon from the Air Fryer

580 kcal · 50 min · 4 servings

Ingredients

• 2 large potatoes, mealy-cooking
• 1 tbsp sea salt, coarse
• 2 tbsp olive oil
• 2 salmon fillet(s) (approx. 150g each)
• 2 tbsp olive oil
• 1 tsp mustard seed
• 1 tsp dill (dried)
• some salt and pepper
• 200 g yogurt, Greek
• 1 pickle(s)
• 0.5 tsp capers (small (Nonpareilles))
• 2 sprig(s) dill (fresh)
• some salt and pepper
• 0.5 tsp capers
• some lemon juice
• some dill (fresh)

Instructions

1. 1. Wash the potatoes thoroughly under running water and then pat them dry with a kitchen towel.
2. 2. Rub the dry potatoes with olive oil and sprinkle them generously with coarse sea salt.
3. 3. Preheat the air fryer to 200 °C and place the potatoes inside.
4. 4. Cook the potatoes for 35 minutes until they are tender.
5. 5. Pat the salmon dry with a kitchen towel while the potatoes are cooking.
6. 6. Mix the spices for the salmon in a small bowl.
7. 7. Place the salmon on a piece of baking paper and brush it lightly with olive oil.
8. 8. Sprinkle the salmon evenly with the prepared spice mixture.
9. 9. Wait until there are about 10 minutes of cooking time left for the potatoes in the air fryer.
10. 10. Place the prepared salmon with the baking paper directly next to the potatoes in the air fryer.
11. 11. Cook the salmon for the remaining 10 minutes at 200 °C along with the potatoes.
12. 12. Finely chop the dill and mix it into the yogurt with the capers and chopped gherkins.
13. 13. Season the herb yogurt to taste with salt and pepper.
14. 14. Cut the cooked potatoes once lengthwise and press them slightly in the middle to open them up.
15. 15. Fill the herb yogurt into the cut potato.
16. 16. Place the cooked salmon fillet on top of the stuffed potato.
17. 17. Drizzle the dish with fresh lemon juice.
18. 18. Finally, decorate the dish with additional capers and fresh dill sprigs.

Nutrition per serving

• kcal: 580
• Protein: 38 g · Fett/Fat: 28 g · Carbs: 42 g