Grilled Salmon, Provencal Potatoes, Samphire & Lemon Aioli

Cooking method:

Ninja Foodi Max Pro Health Grill, Flat Plate & Air Fryer AG651
  • Prep Time: 10 mins
  • Total time: 35 mins
  • Skill Easy
  • Serves 2 people

Grilled Salmon, Provencal Potatoes, Samphire & Lemon Aioli

Salmon cooked to perfection with herby potatoes and delicate lemon aioli

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Eggs, Fish


  • 2 pieces of salmon (preferably with the skin on)
  • 400g of baby potatoes such as Jersey royal
  • 2 tbsp herbs Provencal (replace with mixed herbs if needed)
  • 100g of samphire
  • 50g of capers
  • 2 tbsp of mayonnaise
  • 1 garlic clove, minced
  • Zest from 1 lemon and tiny squeeze of juice
  • Olive oil
  • Salt and pepper

Cooking mode

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  • Step 1

    Preheat the air-fryer to 180ºC. In the mean time mix the potatoes with 2 tbsp of olive oil, salt and pepper and once the fryer has preheated place them in the crisping basket and cook for 15 mins, mixing half way

  • Step 2

    Make the aioli by mixing the mayo, garlic and lemon zest and juice. Taste and adjust the seasoning adding more lemon juice, garlic or pepper

  • Step 3

    Season the salmon with olive oil, salt and pepper and set aside. Once the potatoes have cooked for 15 mins push to one side of the basket and place the salmon next to them, skin side up. Change the temp to 200ºC and cook the potatoes and salmon for 10 mins

  • Step 4

    When the salmon is cook take it out the basket and rest for 2-3 mins. Mix the samphire with the potatoes and keep in the basket while salmon is resting

  • Step 5

    Place the potatoes and samphire on the plate with the salmon on top. Put a spoonful of aioli and finish by sprinkling some capers and adding a lemon wedge