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🍽️ Crispy Salmon with Sweet Potato Wedges and Broccolini

556 kcal · 30 min · 4 servings

Ingredients

• 1 large sweet potato (500 g each)
• 1 tbsp rapeseed oil
• salt
• pepper
• 400 g cherry tomatoes (on the vine)
• 300 g broccolini
• 4 pieces salmon fillet (150 g each; skinless)
• 3 tbsp tahini (15 g each)
• 1 tbsp black sesame seeds (15 g each)

Instructions

1. 1. Rinse the sweet potatoes under running water.
2. 2. Cut the sweet potatoes into wedges, keeping the skin on.
3. 3. Place the sweet potato wedges in a bowl.
4. 4. Toss the sweet potatoes with rapeseed oil.
5. 5. Season the sweet potatoes with salt and pepper.
6. 6. Cook the sweet potatoes in the air fryer at 180 degrees Celsius for 10 to 12 minutes.
7. 7. Thoroughly wash the tomatoes and broccolini.
8. 8. Cut the broccolini into bite-sized pieces.
9. 9. Add the tomatoes and broccolini to the sweet potatoes in the air fryer.
10. 10. Cook the vegetables for another 5 minutes.
11. 11. Rinse the salmon and pat it dry with a kitchen towel.
12. 12. Season the salmon with salt.
13. 13. Spread 1 tablespoon of tahini over the salmon.
14. 14. Remove the vegetables from the air fryer.
15. 15. Place the salmon into the air fryer.
16. 16. Cook the salmon at 180 degrees Celsius for 8 to 10 minutes until the fillets are fully cooked.
17. 17. Stir the remaining tahini with a little hot water until smooth.
18. 18. Plate the salmon and vegetables.
19. 19. Drizzle the dish with the tahini sauce.
20. 20. Sprinkle the dish with sesame seeds.

Nutrition per serving

• kcal: 556
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 37 g