By @angelfeast_
Baked potato, salmon, spinach and fresh chopped salsa, topped with ranchero queso fresco and red cabbage Earti Farms microgreens.
- Start by cleaning your russet potatoes well, pierce all over with a fork, coat in olive oil and bake in the air fryer for around 40-50 minutes on 400F.
- For the 'salsa' I used a handful of cilantro, chopped. The greens of one bunch of green onion, chopped. Anaheim or jalapeño, finely diced-quantity up to you. One teaspoon+ chopped capers. Fresh lemon juice, olive oil, sea salt and black pepper. Chill in the fridge.
- Simple salmon fillets, cover the flesh side with lots of fresh dill and fat lemon slices and arranged on cooking sheet skin side up. Oil and salt the skin- air fryer for 10 minutes at 400F
- One heaping cup of frozen spinach cooked through-per spud (up to you)
- Stack your spud- crack open your baked potato and mix in the cooked spinach with lemon, olive oil, sea salt and pepper. Add salmon filet. Next the chopped salsa- I like to pour some of the juice from the salsa over the salmon. Finish with crumbled ranchero queso fresco and micro greens kali orexi!
