Garlic Butter Salmon with Crispy Potatoes and Tenderstem Broccoli

Tender salmon cubes cooked in garlic butter, served with crispy paprika potatoes and buttery tenderstem broccoli for a simple, flavour-packed dinner.

Details

Prep Time	10 minutes
Cook Time	20 minutes
Servings	2
Difficulty	Easy

Equipment

• Chopping board
• Sharp knife
• Mixing bowl
• Air fryer
• Frying pan
• Medium saucepan
• Colander
• Tongs or spatula

Ingredients

For the Salmon

• 480g salmon fillet, cut into cubes
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• 15g butter

For the Potatoes

• 400g potatoes, cut into cubes
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• 1 tsp paprika
• 10ml olive oil

For the Broccoli

• 200g tenderstem broccoli

Instructions

Cook the Potatoes

1. Place the potato cubes in a bowl.
2. Add the salt, pepper, garlic powder, paprika, and olive oil.
3. Toss the potatoes until evenly coated.
4. Air fry the potatoes at 200°C / 180°C fan for 15 minutes.
5. Shake the basket halfway through cooking.

Cook the Salmon

1. Season the salmon cubes with salt, pepper, and garlic powder.
2. Melt the butter in a frying pan over medium heat.
3. Add the salmon to the pan.
4. Cook the salmon for 10 minutes, turning occasionally.

Cook the Broccoli

1. Bring a saucepan of water to the boil.
2. Add the tenderstem broccoli to the water.
3. Cook the broccoli for 3–4 minutes.
4. Drain the broccoli in a colander.
5. Add the broccoli to the frying pan with the remaining butter and salmon fat.
6. Toss the broccoli for 1–2 minutes.

Assemble

1. Divide the potatoes between two plates.
2. Add the salmon alongside the potatoes.
3. Serve the tenderstem broccoli on the side.

Storage

• Fridge: 2 days in an airtight container.
• Freezer: 2 months. Thaw overnight in the fridge and reheat until piping hot.