Air Fryer Salmon and Asparagus

 Air Fryer Salmon and Asparagus 

This was among the first meals I prepared in an air fryer. Leisa didn’t want one, thought it was a waste of bench space, “Another unnecessary gadget”. So it formed one of my Proof of Concepts in a borrowed air fryer to show what the device was capable of. Along with chips, of course, and the clincher, roast pork with perfect crackling.

It’s particularly handy on Friday nights in our house. A tradition has developed that we have fish - often air fryer fish and chips - and an inexpensive bottle of bubbles to mark the onset of the weekend and the end of Leisa’s working week, or at least the desk-and-meeting-bound part of it.

 




Serves 2


Prep Time 5 mins


Cook Time 8 mins


Total Time 13 mins


Ingredients


1½ tbsp Lemon Juice

1 tbsp Olive Oil

2 tbsp Fresh Dill, roughly chopped

2 tbsp Fresh Parsley

2 Salmon Fillets, 170/180gr each

1 bunch Asparagus

Salt & Pepper to taste



Instructions

  1. In a small bowl, mix the lemon juice, olive oil, dill, parsley, and salt & pepper. With a spoon, coat the flesh of the salmon with 3/4 of the dill and parsley mixture. In a medium bowl, add the asparagus and the rest of the mixture and mix well to combine.

2.  Preheat air fryer for 3 mins at 200.


3.  Add asparagus to the air fryer basket, spreading out evenly across the bottom. Place the salmon fillets on top, skin side down, resting on the asparagus. Air fry at 200 for 8 mins.


Top with lemon juice to serve.


Comments

Post a Comment

Popular posts from this blog

Creamy Fish and Vegetables

Image
  30g butter  1 leek, pale section only, thinly sliced  2 garlic cloves, crushed  2 tbsp plain flour  3 tsp Dijon mustard  300ml light thickened cream 1/2 cup (125ml) chicken or fish stock  600g firm white fish fillets, cut into 3cm pieces  450g frozen broccoli, carrot, cauliflower mix  1 cup (70g) coarse breadcrumbs (made from day-old bread)  100g haloumi, grated  1/2 cup (60g) grated tasty cheddar Step 1 Melt butter in a large heavy-based ovenproof frying pan over medium heat. Add leek and garlic. Cook, stirring, for 2-3 mins or until softened. Add flour. Cook, stirring, for 1 min or until mixture is grainy. Stir in mustard. Gradually stir in the cream and stock.  Step 2 Bring to the boil. Reduce heat to low. Cook for 2 mins. Add fish and cook for 2-3 mins or until fish is cooked through. Add the frozen vegetables. Season. Simmer for 1-2 mins or until vegetables are heated through.  Step 3 Preheat grill on medium...
Read more

Soupe à l'oignon gratinée (French Onion Soup)

Image
  Pour 4 à 6 personnes Les Ingrédients: 100gr butter 2 tbsp olive oil 3 cloves garlic, minced. Good salt 1 kg brown onion, thinly sliced 2 tsp brown sugar 2 tbsp plain flour 1½L good beef stock, eg Maggie Beer Splash of Worcester 150 ml white wine 100 ml vermouth 40 ml brandy A slice of bread or baguette per person Enough cheese to cover that bread, per person. Gruyère or similar. I have used Jarlsberg. Méthode de Cuisson  Heat butter and oil in a heavy-based saucepan (I used a Le Creuset) over medium-low heat until sizzling. Add onions, 2 of the garlic cloves minced, and a couple of tsp of salt. Cook, uncovered (the whole shebang is cooked uncovered), stirring often, for 45 to 50 mins or until onions are very soft. Stir in sugar and cook, stirring often, for 10 mins or until onions caramelise. Add flour to pan and cook, stirring, for 5 mins. Add stock, wine, vermouth, and splash of Worcester. Reduce heat to low and simmer for 15 mins to a...
Read more

Beef with Cauliflower and Preserved Lemon

Image
Serves 4 Preptime: 20 minutes, plus min 20 mins, max overnight, to marinate. I marinated for a couple of hours. Cooktime: 3 hours This recipe is typically prepared with lamb, but I used stewing beef (“Gravy beef”). 3 tablespoons chopped fresh coriander (cilantro in non-English-speaking places like the USA 😜 ), divided ¼ preserved lemon, homemade or store-bought, chopped 4 garlic cloves minced 1 teaspoon sea salt 3 cups water, divided 2 tablespoons Ras-el-hanout 1 kg diced gravy beef (or 1 kg bone-in lamb shoulder or leg, cut into 8 - 10cm pieces by yr butcher. Less olive oil is used when cooking with bone-in meat, so the taste and aroma from the meat and bone stand out.) 3 tablespoons extra-virgin olive oil, divided, plus more for greasing the tagine 2 celery stalks, cut into 5cm pieces 1 large onion, cut into 1cm slices 1 medium tomato, finely chopped, or ½ cup canned crushed tomatoes  Boiling water 1 medium head cauliflower, broken into large florets, or 1 (300 ...
Read more