Salmon  with  Salamino

• A 227 g container of chopped button mushrooms
• 12 cherry tomatoes, cut in half
• 250 ml (1 cup) cooked quinoa
• 750 ml (3 cups) baby spinach
• Salt and pepper to taste
• 45 ml (3 tbsp) spices of your choice
• 1 lemon (zest only)
• 1 dash of oil of your choice
• A 425 g salmon fillet (approximately 1 lb), cut into three steaks
• For the sauce:
• ½ Salamino Napoli Roma
• 1 chopped yellow onion
• 4 cloves of garlic, chopped
• 60 ml (¼ cup) chopped fresh parsley
• 45 ml (3 tbsp) light mayonnaise
• 30 ml (2 tbsp) plain Greek yogurt
• 15 ml (1 tbsp) paprika
• ½ lemon (juice only)

• Heat a skillet over a medium heat. Cook the Salamino, onion and garlic for 10 minutes, stirring regularly.
• Transfer to the electric blender and add the remaining sauce ingredients. Mix until you obtain a puree with small visible pieces. Set aside.
• Heat the same skillet over a medium heat. Cook the mushrooms for 3 minutes. Add the cherry tomatoes and quinoa. Continue cooking for 2 minutes.
• Add the spinach to the skillet and cook for 2 minutes. Add salt, pepper and stir.
• Preheat the air fryer to 190°C (375°F).
• In a deep dish, mix the spices and lemon zest. Add salt and pepper. Brush the salmon steaks with oil then coat them with the spice preparation.
• Place the salmon steaks in the air fryer basket. Cook for 8 to 12 minutes, depending on the size of the steaks and how well done you like your fish (if cooking in the oven: 10-14 minutes at 180°C – 350°F).
• Serve the salmon with the sauce and quinoa mixture.

Don’t forget to remove the casings from the salaminos before cooking! Check out our Instagram Reels for the recipe video with @Lefitcook!