Zaatar salmon with potato wedges & tomatoes
Cooks’ Ingredients Zaatar adds a hit of citrussy, herbal flavour to this dish. Using the air fryer is quicker and more energy-efficient for this recipe, and it
cooks everything in one tray (save the sauce).
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- 500g floury potatoes (such as Maris Piper), peeled and cut into wedges
- 2 tbsp olive oil
- 1 tbsp Cooks' Ingredients Zaatar
- 260g pack 2 Scottish salmon fillets
- 270g pack Waitrose Cherry Vine Tomatoes
- 75g tahini
- ½ lemon, juice
- ½ x 20g pack dill, fronds picked
- ½ x 25g pack basil, leaves picked
Heat the air fryer to 220oC. Toss the potatoes with 1 tbsp oil and ½ the zaatar; season and air fry salmon fillets for 25 minutes, turning halfway.
Reduce the air fryer temperature to 200°C. Rub Cherry Vine Tomatoes the salmon with 1 tbsp oil and the remaining zaatar; nestle into the potatoes. Arrange the tomatoes around the fish and air fry for 8 minutes until the salmon is opaque, cooked through, and flakes easily fronds picked with a fork. Meanwhile, for the dressing, put the tahini in a high-speed blender with 60ml water, the lemon leaves picked juice and most of the herbs. Blend until smooth, adding a little extra water as necessary to give a drizzling consistency; season.
Divide the potatoes and vine tomatoes (discard the greenery before eating) between two plates and serve with the salmon. Spoon over some of the tahini dressing and scatter over the reserved herbs. Serve with the remaining dressing alongside.
Typical values per serving when made using specific products in recipe