Ingredients

1 lb. salmon
1 lb. potatoes, peeled, cubed into 2-inch pieces
2 whole cloves of garlic, peeled
3 tablespoons butter
1/2 cup sour cream
1/2 cups cheddar cheese
1/4 cup half and half, room temperature
2 tablespoons of chopped chipotle in adobo
2 tablespoons, plus tsp of honey
2 tablespoons of soy sauce
1/2 cup sour cream
1 lemon
8 oz French green beans
kosher salt and freshly ground black pepper

Instructions

Prepare mashed potatoes.

Add potatoes, garlic and a tablespoon of salt to a large pot of water. Boil until potatoes are tender.

Using a ricer, rice the potatoes/garlic cloves into a pot or bowl. If you don’t have a ricer, add them back to the pot and use a masher to
mash the potatoes. Add the 3 tbsp butter and stir to combine. After the butter melts, add 1/4 cup sour cream, cheddar cheese, and combine.
Add 1/4 cup of half and half and stir to combine.

Prepare green beans.

Place beans in a large skillet. Add 2 cups water to the skillet.

Bring to a boil over medium-high heat and cook until barely tender, but still crisp.
About 5 minutes, tossing occasionally. Drain beans and water and set aside.
Add 1 tbsp butter to the skillet over medium heat.
Add the beans and toss to combine. Season with salt and pepper and a squeeze of lemon juice.

Prepare salmon.

Preheat air fryer to 400 degrees (or 500 degrees if using Ninja Foodie Grill)

Mix together the olive oil, chipotle in adobo, honey and soy sauce in small bowl.

Season the Salmon with salt and pepper and brush the salmon pieces with the sauce.
Place in air fryer for 5 – 10 minutes depending on temperature.

While salmon is cooking, prepare sour cream sauce.

Mix together 1/2 cup sour cream, 1 teaspoon lemon zest, juice from 1/2 lemon and 1 tsp of honey

To plate, spoon mashed potatoes on plate and place green beans next to it. Top with salmon and spoon sauce over salmon.