• Set your air fryer to 200°C.
• Cut potato into bite-sized chunks.
• Place potato into the air fryer basket and 
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.

• While potato is cooking, cut broccoli (see 
ingredients) into small florets, then roughly 
chop stalk. Thinly slice carrot into sticks. Finely 
chop parsley. Zest lemon to get a pinch and cut 
into wedges.
• Pat salmon dry with paper towel. In a medium 
bowl, combine salmon, garlic and 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, add salmon, skin side down, 
and cook 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 garlic-herb salmon, roasted potatoes and 
lemony veggies between plates.
• Serve with parsley yoghurt and any remaining 
lemon wedges. Enjoy!