Season the salmon with salt and freshly ground black pepper.
Then, spread the Dijon mustard on the salmon, coating the entire surface.
Combine the breadcrumbs, horseradish, lemon zest and olive
oil in a small bowl. Evenly spread the mixture over the salmon, pressing down
gently with your hands so it adheres well, using the mustard as a
"glue".
Transfer the salmon to the air fryer basket and air-fry at
180°C for 12 to 14 minutes (depending on how thick your fillet is) or until the
fish feels firm to the touch. Sprinkle with the parsley.
