Air-Fried Salmon
I know weekdays can get crazy busy. With limited time and packed schedules, it can be difficult to cook something up that’s quick, satisfying, and healthy at the same time.
For your next weeknight dinner dilemma, I’ve got you covered with this tried and true recipe!
This has been part of my regular rotation for about a year now, and it’s part of my small (but solid) collection of go-to recipes. It’s simple enough to put together easily, and can be tweaked enough to always keep it interesting.
All you need is 20 minutes! I find myself making this dish once every fortnight - that just tells you how easy and oh so yummy it is 😉
Also, I try to consume oily fish at least three times a week for its Omega-3 fats, and this is one of the ways I do that!
This is one of my favourite easy weeknight dinner dishes, but here are some of my other quick recipes you can whip on on your busy weekdays!
THE RECIPE
SERVES 2
Ingredients
Salmon:
2x 150g salmon (I like to get Akaroa salmon), pat dry
1 tbsp Kewpie mayo
2 tsp whole grain Dijon mustard
A dash of salt and pepper
Roasted vegetables:
1 zucchini, chopped into chunks
1 tsp hot paprika
A dash of salt and pepper
Salad:
2 large handfuls of salad leaves
3 mini bell peppers, sliced
A handful of cherry tomatoes, halved
1 tbsp grated parmesan
~12 roasted almonds
Salad dressing:
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
½ tbsp lemon juice
2 tbsp extra-virgin olive oil
Directions
In a small bowl, mix the Kewpie mayo and whole grain Dijon mustard. Pat the salmon dry, then season lightly with salt and pepper. Spread the mayo-mustard mixture evenly over the top of each fillet.
Air fry the salmon fillets at 180°C for ~11 minutes, or until cooked to your liking.
While the salmon cooks, toss the zucchini chunks with hot paprika, salt, and pepper until evenly coated.
Once the salmon is ready, remove from the air fryer and cook the zucchini in the same basket at 180°C for 5-8 minutes, shaking halfway through. (You can cook the salmon and zucchini simultaneously if your air fryer is big enough!)
To make the salad dressing: in a large bowl, combine Dijon mustard, apple cider vinegar, lemon juice, and olive oil. Whisk until emulsified. Toss in the salad leaves, sliced mini bell peppers, and halved cherry tomatoes. Top with grated parmesan and roasted almonds. Mix together with the dressing at the base of the bowl right before you’re ready to serve.
Plate the salmon and roasted zucchini alongside the salad, and dinner’s done!
Notes
Instead of zucchini, you can also use carrots, broccoli, cauliflower, or French beans. Whatever vegetables you have in your fridge that you can cook in the air fryer!
Nutrition
Coming soon!