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Make the pea and feta whip: Place the peas in a lidded, microwave-safe pot or bowl with a splash of water. Microwave on high for 2 mins until tender and bright. Drain off any excess water and rinse briefly under cold water to cool. Add the peas to a food processor with the feta, cottage cheese, lemon zest, and a squeeze of lemon juice. Blitz until smooth. Taste and season with salt and pepper if needed. Set aside.
Cook the salmon: Pat the salmon fillets dry, brush with oil and season with salt and pepper. Place the salmon fillets skin-side down in the basket and air fry at 200°C for 9ish minutes, depending on thickness, until the salmon is just cooked through and the top is golden.
Make the slaw: While the salmon cooks, thinly shave the fennel (using a mandoline if you have one) and thinly slice the radishes. Add to a large bowl along with the watercress, onion and chopped dill. In a small jar or bowl, whisk together the olive oil, dijon mustard, lemon juice, salt, and pepper to make the vinaigrette. Pour over the slaw and toss lightly to coat.
Platter up with the pumpkin seeds, and ENJOY!