Crispy Skin Huon Salmon with Smashed Potatoes

This healthy take on a classic fish and chips will give you all the joy of crispy potatoes and a succulent fish without the guilt.

Crispy Skin Huon Salmon with Smashed Potatoes
10 Minutes
20 Minutes


  • 4x 180g portion of Huon Salmon, skin on
  • 500g baby potatoes, scrubbed
  • 500g green beans, stalks removed
  • 4 tbsp crème fraiche, to serve
  • 2 tbsp spring onions, very finely sliced


  1. 1

    Place the potatoes in a large saucepan, cover with cold water and bring to the boil.
    Boil for 10 minutes or until just tender. Drain potatoes well.

  2. 2

    Preheat Air Fryer to 200°C

  3. 3

    Using the back of a wooden spoon, gently press on each potato until the skin bursts but they still hold their shape.
    Season with salt and pepper, sprinkle some olive oil over the spuds and gently place in the fryer and cook for 10 minutes.

  4. 4

    Remove the potatoes and keep warm. Place the salmon portions skin side up in the tray, season well with salt and pepper, then scatter the green beans around the sides.
    Cook for 8 minutes or until salmon is cooked.

  5. 5

    To serve, place a portion of Huon Salmon on four plates, add the vegetables and top with a spoon of crème fraiche sprinkled with spring onions.