Dijon-dill salmon with crushed potatoes
Roasted salmon, crushed new potatoes and a cool dill sauce.
About 35 min · 495 kcal · 37 g protein per serving
Air fryer parmesan-crusted salmon with potatoes and green beans
Salmon fillets with a crisp parmesan and breadcrumb top, cooked in the air fryer in about 10 minutes after the potatoes and green beans. One appliance, one plate, and a portion of fish most small appetites can finish.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm 130 g fillets, 2.5 cm thick, reach 63°C in 8 to 10 minutes at 200°C
- Confirm the crust holds on the mustard without turning
- Photograph the finished plate
- Time
- About 52 min
- estimated
- Serves
- 4
- see below
- Energy
- 515 kcal
- per serving
- Protein
- 35 g
- per serving
Ingredients for 4 servings
Check off ingredients as you go.
Contains fish, gluten, milk, mustard. Check the labels on packaged ingredients:
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
- dried breadcrumbs. Breadcrumbs can contain soya or milk; check the label.
- Parmesan. Parmigiano Reggiano is made with animal rennet, so it is not vegetarian. Vegetarian Italian-style hard cheeses are widely sold.
Cooking steps
Cut the potatoes into 2.5 cm chunks and toss them with two thirds of the oil and a pinch of salt. Air fry at 200°C / 400°F for 20 minutes, shaking the basket every 7 minutes.
Add the trimmed green beans, toss them through the potatoes and air fry for 6 to 7 minutes more, until the potatoes are crisp and the beans are blistered in places. Tip both into a dish and keep them warm in a low oven.
Mix the breadcrumbs, the finely grated parmesan, the chopped parsley and the rest of the oil. Pat the salmon dry, brush the Dijon mustard over the flesh side and press the crumb mixture on top in an even layer.
Lay the fillets skin side down in the basket with space between them and air fry at 200°C / 400°F for 8 to 10 minutes, until the crust is golden and the thickest part reads 63°C. Do not turn them.
Cooked when: 63°C / 145°F, or until the flesh is opaque and flakes easily. A food thermometer is the reliable way to tell.
Spoon the lemon juice over the salmon and serve with the potatoes and green beans.
The useful detail
The coating goes on the top only, held by a thin layer of mustard, and the fillet is never turned. The fan crisps whatever faces it, and the skin underneath shields the flesh from the hot basket, so the top is crisp by the time the centre reaches 63°C rather than after it.
Make it work for you
One serving is One 130 g fillet with potatoes and green beans. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Trout fillets instead of salmon
Thinner and more delicate. Start checking at 6 minutes.
Per serving: about 85 kcal less, about 1 g less protein, about 9 g less fat.
Ground almonds instead of breadcrumbs
Richer and browns faster; check at 7 minutes.
Per serving: about 20 kcal more, about 1 g more protein, about 5 g more fat.
Allergens: Removes gluten, adds tree nuts.
Sweet potatoes instead of potatoes
Softer and sweeter, and they colour sooner; check at 15 minutes.
Per serving: about 15 kcal more, about 1 g less protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
Salmon brings nearly all the protein, and the potatoes and green beans make it a full plate at a size most appetites can finish.
| Energy | 515 kcal |
|---|---|
| Protein | 35 g |
| Fat | 24 g |
| of which saturates | 6 g |
| Carbohydrate | 41 g |
| of which sugars | 5 g |
| Fibre | 7 g |
| Sodium | 290 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 4. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 600 g | FDC 170026Potatoes, flesh and skin, raw | 462 kcal | 12.3 g |
| olive oil | 14 g | FDC 171413Oil, olive, salad or cooking | 121 kcal | 0.0 g |
| green beans | 400 g | FDC 169961Beans, snap, green, raw | 124 kcal | 7.3 g |
| salmon | 520 g | FDC 175167Fish, salmon, Atlantic, farmed, raw | 1082 kcal | 106.2 g |
| Dijon mustard | 20 g | FDC 2710085Mustard | 14 kcal | 0.9 g |
| dried breadcrumbs | 40 g | FDC 174928Bread, crumbs, dry, grated, plain | 158 kcal | 5.3 g |
| Parmesan | 25 g | FDC 170848Cheese, parmesan, hard | 98 kcal | 8.9 g |
| parsley | 10 g | FDC 170416Parsley, fresh | 4 kcal | 0.3 g |
| lemon juice | 15 g | FDC 167747Lemon juice, raw | 3 kcal | 0.1 g |
| Whole recipe | Divided by 4 | 2065 kcal | 141.3 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The crust softens in the fridge.
- Reheating
- Reheat in the air fryer at 160°C / 325°F for 5 to 6 minutes, until it reaches 74°C / 165°F, steaming hot throughout; the crust crisps again.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Cod en papillote with fennel
Cod steamed in parchment with fennel and saffron potatoes.
About 40 min · 300 kcal · 29 g protein per serving