Salmon with Green Beans and Potato Salad (Air Fryer)

Crunchy and herbaceous salmon, crisp green beans and tangy potato salad make for a delicious and filling meal. The versatility of the air fryer is on full display, saving you from a big cleanup.

Potatoes:
red potatoes, cut into 1" pieces (360 g)
kosher or sea salt

Green Beans:
6 oz green beans, trimmed (170 g)
1 Tbsp. basil pesto
1 Tbsp. lemon juice, freshly squeezed
kosher or sea salt
black pepper, freshly ground

Salmon:
2 salmon filets (250 g)
1 tsp. garlic powder
kosher or sea salt
black pepper, freshly ground
¼ cup basil pesto
⅓ cup seasoned panko breadcrumbs
olive oil cooking spray

Potato Salad:
mayonnaise (55 g)
1 Tbsp. mustard
1 Tbsp. seasoned rice vinegar
1 tsp. garlic powder
1 tsp. onion powder
kosher or sea salt
black pepper, freshly ground

To Serve:
lemon wedges

Preheat the air fryer to 400°F (200°C).

Wash and dry all produce.

Cook the Potatoes:
To a large pot, add potatoes and enough water to cover by 1". Season with salt. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered for 8-10 minutes, until fork-tender.

Prepare the Green Beans:
To a medium bowl, add green beans, 1 Tbsp. pesto and 1 Tbsp. lemon juice. Season with salt and pepper, then toss to coat.

Coat the Salmon:
Pat salmon dry with paper towels. Season with garlic powder, salt and pepper. To a large bowl, add salmon and pesto. Toss salmon to coat. Add panko, then gently toss to coat, pressing breading onto salmon to adhere.

Cook the Green Beans and Salmon:
Coat the air fryer basket with cooking spray. Arrange green beans in the basket in a single layer. (Note: Don't overcrowd the air fryer; cook in batches if necessary.) Lightly coat salmon with cooking spray, then place on top of green beans, skin-side up. Air-fry for 8-10 minutes, until green beans are tender-crisp and salmon is cooked through.

Make the Potato Salad:
Strain and return potatoes to the pot, off heat. Add mayonnaise, mustard, vinegar, garlic powder and onion powder. Season with salt and pepper, then stir to combine.

Assemble and Serve:
Divide potato salad, green beans and salmon between plates. Squeeze a lemon wedge over top, to taste.