Air Fryer Maple-Dijon Salmon with Roasted Sweet Potatoes

Preheat your air fryer to 400°F (200°C) for 3 minutes.

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.

While quinoa cooks, peel and dice 1.5 lbs of sweet potatoes into 3/4-inch cubes. Place in a bowl and toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1 tsp minced fresh rosemary.

Spread the seasoned sweet potatoes in the air fryer basket in a single layer (you may need to work in batches). Cook for 12-15 minutes, shaking the basket halfway through, until potatoes are tender and slightly crispy on the outside.

While potatoes cook, prepare the salmon marinade. In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper.

Pat dry 16 oz of salmon fillets and place them in a shallow dish. Pour the maple-Dijon mixture over the salmon, ensuring it's well coated. Let marinate for 10 minutes.

Once sweet potatoes are done, remove from the air fryer and keep warm. Place the salmon fillets in the air fryer basket, skin-side down if skin is on. Cook at 380°F (193°C) for 8-10 minutes until salmon is cooked through and flakes easily with a fork.

While salmon cooks, fold 2 cups of baby spinach into the hot quinoa until just wilted. Slice the lemon into wedges.

Drizzle the remaining 1 tbsp olive oil over the quinoa-spinach mixture and season with salt and pepper to taste.

Serve the maple-Dijon salmon over the quinoa-spinach mixture with roasted sweet potatoes on the side. Garnish with lemon wedges for squeezing over the fish.