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Air Fryer Salmon and Asparagus
Air Fryer Salmon and Asparagus with a Lemon Dill Sauce is the most quick, easy, satisfying, delicious, and healthy dinner you can make!
Prep Time
5
minutes
mins
Cook Time
22
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
2
servings
Author:
Krissy Allori
Equipment
Air Fryer
parchment paper
Mixing Bowls
Ingredients
Salmon filets:
12
ounces
salmon filet
I used fresh Copper River Salmon
1/4
teaspoon
kosher salt
1/4
teaspoon
black pepper
1
teaspoon
avocado oil
you can also use olive oil
Asparagus:
1
pound
asparagus
fresh, ends trimmed, optional: peel outside layer off base of stems
1
teaspoon
olive oil
I actually prefer olive oil spray
salt and pepper
to taste
Lemon Dill Sauce:
1/2
cup
Greek yogurt
plain, whole milk
1
tablespoon
lemon juice
I used the juice from half a lemon
3
cloves
roasted garlic
smashed into a paste
1
tablespoon
fresh dill
minced
1/4
teaspoon
kosher salt
Instructions
Cut salmon filets in half. Season with salt and pepper, then brush the tops with oil.
Cut two pieces of parchment paper the size of the salmon filets and place the salmon on the paper, skin side down, in the air fryer.
Cook the salmon at 330 degrees F for 15 minutes.
While the salmon is cooking, prepare the asparagus.
When the salmon is done, remove the salmon with parchment paper and transfer to a plate. Loosely tent with foil to keep warm.
Add trimmed asparagus to air fryer basket. Add oil or coat with olive oil spray. Season with salt and pepper. Cook at 400 degrees F for 8 minutes.
While the asparagus is cooking, prepare the Lemon Dill Sauce by combining all ingredients in a small bowl.
To serve, plate salmon filets with the aspargus, and some of the sauce (either on top of the salmon or on the side).
Nutrition
Calories:
363
kcal
|
Carbohydrates:
13
g
|
Protein:
44
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Cholesterol:
96
mg
|
Sodium:
680
mg
|
Potassium:
1380
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
1780
IU
|
Vitamin C:
17
mg
|
Calcium:
138
mg
|
Iron:
6.2
mg