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Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C.
Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season.
When the water is boiling, add the potatoes and cook for 7 minutes.
Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through.
When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time.
Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing.
Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad.