Flavors By Frangipane

1: Peel and chop the sweet potatoes into chunks, then place them in a pot of salted water. Bring to a boil and cook until they’re fork-tender, about 15–20 minutes. Drain and mash with salt, pepper, garlic powder, and a splash of cream if you want them extra smooth. Set aside and keep warm.

2: While the potatoes cook, toss the asparagus with olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet in a single layer.

3: In the air fryer basket, rub the spices, Dijon mustard, and lemon juice all over the salmon filets.

4: Preheat your air fryer to 375°F. Add the salmon filets skin-side down and air fry for 8–12 minutes, depending on thickness, until they flake easily with a fork.

5: Bake the asparagus at 400°F for about 10–15 minutes, until tender and slightly crisp around the edges.

6: Spoon a serving of mashed sweet potatoes onto each plate, top with a salmon filet, and add a side of roasted asparagus. Finish with an extra squeeze of lemon over everything.