Air fryer salmon and zucchini kebabs

Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the sweet potato on the lined tray. Season with pepper. Bake for 20 mins or until golden.

Step 2

Meanwhile, preheat air fryer to 180°C. Place zucchini in a heatproof bowl and pour over enough boiling water to cover. Set aside for 15 secs. Drain well. Thread salmon and zucchini evenly onto 8 metal or soaked bamboo skewers. Combine the dill, oil, lemon juice and garlic in a small bowl. Season with pepper. Pour half the dill mixture over the kebabs and turn to coat.

Step 3

Cook the kebabs in the air fryer for 8 mins or until the salmon is just cooked through. (Alternatively, place the kebabs on a lined baking tray. Bake with the sweet potato for 10 mins or until cooked through.) Transfer to a plate and cover to keep warm.

Step 4

Combine sweet potato, salad leaves, onion, cucumber and cashews in a large bowl. Drizzle with the remaining dill mixture. Serve with the kebabs.