Ingredients:

  • 2 salmon fillets (approx. 6 oz each)
  • 1 Tbsp olive oil (for salmon)
  • 1 bunch asparagus (approx. 1/2 lb)
  • 1 tsp olive oil (for asparagus)
  • 2 cups cooked quinoa or rice
  • Lemon Pepper seasoning, to taste
  • Dried dill, to taste
  • Garlic powder, to taste
  • Salt, to taste
  • Fresh lemon slices, for serving

Instructions:

  1. Preheat the air fryer to 400°F (200°C). Take the two salmon fillets and pat them completely dry with paper towels to ensure zero surface moisture. In a small bowl, rub the fillets with 1 Tbsp of oil, then coat them generously with lemon pepper, dried dill, and salt. Set aside.
  2. Trim the woody ends off the asparagus. Toss them in a separate bowl with 1 tsp of oil, garlic powder, and a pinch of salt.
  3. Place the seasoned asparagus in a single layer in the preheated air fryer basket. Cook for exactly 4 minutes.
  4. After the 4 minutes, gently scoot the asparagus to the side of the basket, creating space. Place your seasoned salmon fillets, skin-side down, in the open space. The basket should still allow air to circulate.
  5. Continue cooking for an additional 5 to 8 minutes. The salmon is done when it is opaque throughout and flakes easily with a fork, registering 145°F (63°C) internally. The asparagus should be tender-crisp.
  6. Divide the pre-cooked quinoa or rice evenly into two bowls. Place the air-fried asparagus and the flaky salmon on top. Squeeze fresh lemon over the fish before serving.