• Set air fryer to 200°C.
• Cut potato into bite-sized chunks.
• Place potato into the air fryer basket and season 
with salt. Drizzle generously with olive oil and 
cook for 10 minutes. Shake the basket, then 
cook until golden, a further 10-15 minutes. 

TIP: No air fryer? Preheat oven to 240°C/220°C 
fan-forced. Place potato on a lined oven tray. Drizzle 
with olive oil and toss to coat. Roast until tender, 
20-25 minutes. Remove from oven and season 
with salt. 

• While potato is cooking, cut broccoli into small 
florets, then roughly chop stalk. Thinly slice 
carrot into sticks. 
• Finely chop parsley (see ingredients).
• Zest lemon to get a pinch and cut into wedges.
• Pat salmon dry with a paper towel. 
• In a medium bowl, combine salmon, 
garlic & herb seasoning, a pinch of salt and 
pepper and a drizzle of olive oil. Set aside. 

• In a small bowl, combine parsley, Greek-style 
yoghurt and lemon zest.
• Season to taste and set aside.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook broccoli and 
carrot until tender, 6-7 minutes.
• Remove pan from heat and add a squeeze of 
lemon juice. Season to taste.
• Transfer to a plate and cover to keep warm. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• When oil is hot, cook salmon, skin side down 
first, until just cooked through, 2-4 minutes
each side. 

TIP: The spice blend will char slightly in the pan, this 
adds to the flavour!

• Divide roasted potatoes and lemony veggies 
between plates. Top with garlic-herb salmon.
• Serve with parsley yoghurt and any remaining 
lemon wedges. Enjoy!