Harissa Salmon with Crispy Potatoes & Lemon Yoghurt

Heat the oven to 220°C / 200°C fan. Cut the potatoes into roughly 2 cm pieces.

Toss the potatoes with the olive oil, cumin, salt and pepper. Spread across a baking tray and roast for 30–35 minutes, turning halfway, until golden and crisp.

Mix the harissa, honey and finely grated zest of half the lemon. Spread over the salmon.

When the potatoes have about 12 minutes left, place the salmon skin-side down in the air-fryer basket, leaving space between the fillets. Start from cold and cook at 190°C for around 8–12 minutes, checking from 8 minutes, until cooked through and flaking easily. No flipping is needed. The honey can darken quickly, so check during cooking.

Mix the yoghurt with the garlic, a squeeze of lemon juice and a pinch of salt.

Spoon the lemon yoghurt onto plates. Add the crispy potatoes and salmon, then finish with parsley, if using, and lemon wedges.