In a bowl, toss the fingerling potatoes with 1 tablespoon of vegetable oil until evenly coated.
Season with salt and pepper.
Transfer the potatoes to the air fryer basket and cook for 20 minutes or until tender, shaking the basket halfway through to ensure even cooking.
In another bowl, combine the remaining 1 tablespoon of vegetable oil with the ground turmeric, ground cumin, ground ginger, smoked paprika, and cayenne pepper.
Add the salmon fillets to the spice mixture and turn until fully coated.
Once the potatoes have cooked for 20 minutes, place the seasoned salmon fillets, skin-side up, on top of the potatoes in the air fryer basket.
Continue cooking for an additional 5 to 8 minutes, or until the salmon is cooked to your desired level of doneness and the salmon skin is slightly crisp.
Transfer the salmon fillets and potatoes to serving plates and serve immediately while warm.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and refreshing Sauvignon Blanc or a dry Riesling to complement the aromatic spices of the tandoori salmon and the creamy texture of the potatoes.