Total prep time: 15 Minutes

Cook: 10 Minutes

Calories: 541

Ingredients: (1 serving)

• ½ tsp, minced Garlic raw
• 2 tbsp, chopped Dill weed fresh or raw herb
• 1 fruit (2-3/8″ dia) Lemon raw
• 2 ⅓ tsp Olive or extra virgin olive oil
• 8 spear, large (7-1/4″ to 8-1/2″) Asparagus raw
• 180g (6.35 oz) Salmon pink raw
• 220g (7.76 oz) Baby yellow potatoes
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Directions:

• In a pot, place the potatoes and cover them with water. Bring to a boil for3 to 5 minutes, or until the potatoes are tender enough to be pierced with a fork. Drain the excess water.
• Preheat the air fryer at 180°C for 5 minutes.
• Take a large bowl, add the potatoes and asparagus, drizzle with olive oil, and season with salt and pepper.
• Place the potatoes and asparagus in the air fryer and cook for 5 minutes or until tender. Once ready, set aside.
• In a small bowl, pour the olive oil, squeeze the lime, add the chopped dill, and combine. Then, coat the salmon with this dressing.
• Cook the salmon in the air fryer for 8 minutes, flipping halfway through. Once ready, place it on a cutting board and use two forks to separate the salmon into pieces.
• Assemble the plate by placing the potatoes first, pressing each potato with a glass. Add the asparagus and top with the salmon pieces. Garnish with dill and enjoy!