£199.99
£179.99 Price reduced from £229.99 to
Air Fryer

Salmon with Asian Pesto, Roasted Butternut Squash & Asparagus Salad

As seen on our TV adverts, this delicious salmon dish is packed full of flavour

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Item No. REC3263EU
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By Jess from Ninja
  • Contains Fish
  • Contains Nuts
Total Time
35m
Easy
2
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Ingredients

  • 2 (approx. 6.13oz) salmon fillets

For the pesto

  • 1-2 garlic cloves
  • 1 red chilli, deseeded and roughly chopped
  • 1.4oz roasted peanuts
  • 1.75oz coriander, stemmed
  • 0.88oz mint leaves, stemmed
  • 0.88oz Thai basil, stemmed
  • 2 tbsp fresh lime juice
  • 1.5 tbsp fish sauce
  • 5 tbsp grapeseed oil
  • 1 tbsp caster sugar

For the butternut squash

  • 14oz butternut squash, peeled and cut into 1.5cm half moon slices
  • 3.5oz asparagus tips, blanched 1 minute in boiling water
  • 1 tbsp grapeseed oil
  • 1/4 tsp chilli flakes
  • 1/2 tsp Aleppo chilli powder
  • 1 tsp dried coriander
  • Salt and pepper

To serve

  • 1 Heart of Romaine lettuce, washed, picked and left whole
  • 1/2 pack ready made quinoa
  • 1 spring onion, sliced thinly
  • 1 lime, cut into wedges to garnish

Instructions

Step 1
Place the salmon in drawer 1 of the Ninja Foodi Dual Zone Air Fryer. Turn the unit on, select “1”, then the "AIR FRY" function. Set the temperature to 200, and the time to 8-12 minutes depending on the size of the fish

Step 2
Mix all the squash ingredients in a bowl except the asparagus

Step 3
Place the butternut squash mix in to drawer 2. Select “2”, then the “ROAST” function. Set the temperature to 200, and the time for 15-20 minutes

Step 4
Press "Sync" followed by "Start"

Step 5
When the butternut squash mix in drawer 2 has 4 minutes left, add the asparagus in to drawer 2

Step 6
While that's cooking, mix together the pesto ingredients. When there's 2 minutes remaining on the cook time, brush the top of the salmon fillets with the pesto mix

Step 7
When the time is complete, remove the salmon and vegetables from the Ninja Foodi Dual Zone Air Fryer

Step 8
Toss the remaining pesto with lettuce and quinoa. Assemble the squash, asparagus and salmon on top of salad and sprinkle with spring onions, dollops of pesto and serve with  lime wedges. Serve and enjoy!