Homemade Air Fryer Salmon with Vegetables

Ingredients

For the recipe

• 2 skinless, boneless Atlantic salmon fillets, 150 g each (300 g total), thawed
• 200 g broccoli, trimmed into small 3 cm florets
• 150 g zucchini, trimmed and cut into 1 cm half-moons
• 150 g red bell pepper, weighed after removing seeds and stem, cut into 2 cm pieces
• 1 tablespoon olive oil (13.5 g), divided: 9 g for vegetables and 4.5 g for salmon
• 1/2 teaspoon garlic powder (1.5 g), divided
• 1/2 teaspoon smoked paprika (1 g), divided
• 1/2 teaspoon dried oregano (0.5 g), divided
• 1/2 teaspoon fine salt (3 g), divided
• 1/4 teaspoon ground black pepper (0.5 g), divided
• 1 tablespoon fresh lemon juice (15 g), for finishing
• 1 tablespoon chopped fresh parsley (4 g), for finishing

Instructions

1. Use fully thawed salmon fillets of similar thickness, ideally about 2.5 cm / 1 inch at the thickest point. Check for pin bones and remove them with clean tweezers. Pat the fish dry.
2. Preheat the air fryer to 190°C / 375°F if the manufacturer recommends it. Wash and thoroughly dry the trimmed broccoli, zucchini and pepper so they roast rather than steam.
3. Mix the garlic powder, paprika, oregano, salt and pepper in a small bowl. Toss the vegetables with 9 g of the olive oil and about two-thirds of the seasoning mixture.
4. Arrange the vegetables in the basket in a loose layer. Air fry for 6 minutes, shake or turn, then cook for another 4-6 minutes until the broccoli stems are tender enough to bite and the vegetables have lightly browned edges. Use an additional batch rather than packing a small basket tightly.
5. Transfer the cooked vegetables to a clean bowl and cover loosely to keep warm. Keep them away from the plate or utensils used for raw salmon.
6. Rub the salmon with the remaining 4.5 g oil and the remaining seasoning. Place the fillets flat in the basket with a gap between them; do not stack them over vegetables.
7. Air fry at 190°C / 375°F for 7 minutes, then check the thickest part with an instant-read thermometer inserted from the side. Continue in 1-2-minute increments until the center reaches 63°C / 145°F, usually about 8-12 minutes total for fillets of this thickness.
8. Move the salmon to clean plates. If the vegetables have cooled, return them to the now-empty basket for 1-2 minutes while the salmon rests briefly; do not overcook the fish just to keep the vegetables hot.
9. Divide the vegetables evenly between the 2 plates and finish both portions with the measured lemon juice and parsley. Serve each person 1 salmon fillet and half the vegetables.