Air-Fried Salmon with Pumpkin Purée, Grilled Asparagus & Corn

Marinate the Salmon

• Mix olive oil, garlic, ginger, salt, and pepper. Coat the salmon fillets and let them rest for 10–15 minutes.

Cook the Salmon

• Place in the air fryer at 180°C (356°F) for 20 minutes, flipping halfway through.

Make the Lemon Butter Sauce

• Melt butter in a small saucepan over low heat.

• Add garlic (if using) and sauté for 30 seconds.

• Pour in broth or water and simmer 1 minute until slightly thickened.

• Stir in lemon juice, salt, and pepper.

Prepare the Pumpkin Purée

• Preheat oven to 200°C (392°F).

• Toss pumpkin cubes with olive oil and salt, spread on a baking tray, and roast for 30–45 minutes, until tender.

• Blend the roasted pumpkin until smooth, adding a little water (or milk) if needed for texture. Adjust salt and pepper to taste.

Grill the Asparagus

• Toss asparagus with olive oil, salt, and pepper.

• Air-fry for 5 minutes at 170°C (338°F) or grill until lightly charred.

Roast the Corn

• Brush corn with olive oil, paprika, salt, and pepper.

• Air-fry for 8 minutes at 180°C (356°F) until golden.

Assemble the Plate

• Spread 3 tbsp of pumpkin purée on the plate.

• Add the salmon fillets on top, drizzle with lemon butter sauce.

• Place asparagus and corn on the side, garnish with lemon slices.

• Serve with 2 slices of wholemeal bread.

You can also use an oven instead of an air fryer to cook the salmon and vegetables.