FCD: Mango Chutney Salmon with Roasted Vegetables & New Potatoes

Serves 2

Tender salmon glazed with sweet mango chutney, served with crispy roasted new potatoes and colourful vegetables. A simple, flavour-packed meal that's perfect for cooking straight from the freezer.

Ingredients

From the Freezer

• 2 salmon fillets (still frozen)

• 2–3 tbsp mango chutney

• Juice of ½ lemon (optional)

• 400g new potatoes (large ones halved before freezing)

• Handful courgette chunks

• Handful red pepper chunks

• A few sprigs of thyme

• 2-3 garlic cloves

From the Pantry

• 1 tbsp olive oil

• Salt and freshly ground black pepper

Method

1. Preheat the air fryer to 200°C.

2. Toss the new potatoes with the olive oil and salt and pepper. Add the thyme sprigs and 2-3 cloves of garlic. Cook for 18–22 minutes, shaking halfway through.

3. Toss the vegetables with the olive oil and salt and pepper. Add them to the air fryer for the final 10–12 minutes of the potatoes' cooking time, or cook in a second drawer if your air fryer has one.

   
   

4. Season the salmon with salt and pepper and place it skin-side down in the air fryer. Cook for 10 - 15 minutes, depending on the thickness of the fillets.

   
   

5. During the final 2–3 minutes of cooking, spread the mango chutney (mixed with the lemon juice, if using) over the salmon and return it to the air fryer until the glaze is hot and lightly caramelised (I added this at the start, and of course, the chutney burnt a bit by the time the salmon was cooked - still super tasty though!).

   
   

6. Serve the glazed salmon alongside the roasted vegetables and crispy new potatoes.

Top Tips

• If you don't have an air fryer, you can cook in the oven at the same temperature, you just need to cook the potatoes for 40-45 minutes and the veg on a separate tray for 25-30 minutes. The salmon will need 20-30 minutes depending on the thickness (assuming you're cooking straight from frozen).