Spinach Stuffed Salmon with Roasted Vegetable Couscous

Make the filling for the salmon:

1. Remove the crisper plates and center divider from the air fryer basket.
2. Add the olive oil, shallot, and a pinch of salt.
3. Select Grandzone, select Air Fry, adjust the temperature to 200°C and time to 3 minutes, then press Start/Pause. Add the garlic and spinach and stir to combine. Air Fry at 200°C for 2 minutes, or until the spinach is wilted, and shallot and garlic are golden brown.
4. Transfer spinach mixture to a strainer and set over a bowl to catch and drain excess liquid. Use the back of a spoon to encourage draining.
5. Transfer mixture to a cutting board and finely chop. Add mixture to a large mixing bowl. Add the fire-roasted bell pepper, capers, lemon zest, Greek yogurt, red chili flakes, and salt. Give everything a good mix, then taste and adjust seasoning if needed.

Stuff the salmon and prep the vegetables

1. Cut a slit down the side of each salmon fillet using a sharp knife, making sure not to cut through to the other side.
2. Spoon the filling into each salmon pocket. Season the top of the salmon fillets lightly with salt and brush with 1 tablespoon of olive oil.
3. Toss the eggplant, courgette, red onion, and cherry tomatoes with 30 ml olive oil, salt and pepper until combined.

Cook the salmon and vegetables:

1. Insert the crisper plates and center divider into the air fryer basket.
2. Select Zone 1, select Air Fry, adjust the temperature to 200°C and time to 5 minutes. Select Match, then press Start/Pause to preheat.
3. Insert the stuffed salmon onto the left preheated crisper plate and the vegetables onto the right crisper plate.
4. Select Zone 1, select Air Fry, adjust the temperature to 200°C and time to 8 minutes. Select Zone 2, select Air Fry, adjust the temperature to 200°C and time to 12 minutes. Select Sync, then press Start/Pause.

Prep the couscous while the salmon and vegetables cook:

1. Place the chicken broth into a small pot. Bring mixture to a boil, then turn off the heat. Add the couscous, cover the pot, and allow to rest for 5 minutes. Remove the lid and fluff with a fork. Set couscous aside.

Finish salmon and roasted vegetable couscous:

1. Remove salmon when golden brown and fully cooked and when vegetables are golden brown and tender.
2. Place the couscous into a medium mixing bowl. Add the roasted vegetables, remaining olive oil, lemon juice, and fresh basil and toss to combine. Taste and adjust seasoning if needed.
3. Serve salmon with roasted vegetable couscous and lemon wedges on the side.