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Air-Fried Salmon with Preserved Lemon Tapenade
Ingredients
  • subheading: For the tapenade:
  • 1 cup (5 oz./155 g) pitted green olives
  • 2 anchovy fillets
  • 3 garlic cloves
  • 3 Tbs. coarsely chopped preserved lemon plus 3 tsp. preserving liquid
  • 1 Tbs. capers, drained
  • ΒΌ cup (2 fl. oz./60 ml) plus 2 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 salmon fillets, each about 6 oz. (185 g)
  • Chopped fresh flat-leaf parsley for serving
  • Lemon wedges for serving
Steps
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