Air-Fried Garlic Parmesan Salmon & Mashed Potatoes
Flaky air-fried salmon and creamy garlic-Parmesan mashed potatoes come together with a silky vegetable sauce made from Campbell’s Garlic Parmesan with Herbs Soup. It’s a simple, satisfying dinner with gourmet flavour in under 30 minutes.
Directions
- Stir ½ can soup and parmesan cheese into the hot mashed potatoes; cover and keep warm.
- Preheat air fryer to 400 °F (200 °C). Brush salmon with 1 tbsp olive oil and season with salt and pepper, as desired. Air-fry 7–9 minutes, until flaky and just cooked through.
- Meanwhile, heat remaining 1 tbsp oil in a non-stick skillet over medium heat. Sauté onion, bell pepper and zucchini 3–5 minutes until tender. Stir in remaining soup and dill to make a creamy sauce; cook 2 minutes, then remove from heat.
- Spoon mashed potatoes onto plates and top with salmon. Spoon vegetable sauce over top and garnish with lemon and parsley.
Recipe Tips
- Air fryer cook times vary by salmon thickness and air fryer model. Check for doneness with a fork, the salmon should flake easily.
- Oven method: Bake salmon at 425 °F (220°C) for 10–12 minutes, depending on thickness, until it flakes easily.
- For extra richness, stir a spoonful of sour cream into the mashed potatoes.
- Swap zucchini for asparagus, spinach or peas as desired.
Recipe Made With
Campbell’s Condensed Garlic Parmesan with Herbs Soup (284 mL)
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