OttoChef AI Logo
OttoChef AI
Sign InGet Started
Air-Fried Citrus Herb Salmon with Roasted Asparagus

Air-Fried Citrus Herb Salmon with Roasted Asparagus

Dinner
Prep Time
15min
Cook Time
20min
Servings
2
Calories
385
Chef's Note

For perfectly cooked salmon, look for the white protein to just begin appearing on the sides of the fillets. This indicates the salmon is nearly done but still moist. The residual heat will continue cooking it slightly after removing from the air fryer.

Tags
salmon
seafood
air fryer
low-carb
keto-friendly
gluten-free
dairy-free
dinner
healthy
no-sugar
Ingredients

  • 2 6-oz salmon fillets

  • 1 medium fresh lemon

  • 1 medium fresh orange

  • 2 tablespoons fresh dill

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh parsley

  • 3 tablespoons olive oil

  • 2 medium garlic cloves

  • 1 bunch asparagus

  • 1 cup cherry tomatoes

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat your air fryer to 380°F (190°C) and the oven to 400°F (200°C) for the asparagus.

  • 2

    Pat the 2 salmon fillets dry with paper towels and place them on a plate.

  • 3

    Zest half of the lemon and half of the orange into a small bowl. Cut both fruits in half and set aside.

  • 4

    Mince 2 garlic cloves and add to the bowl with the citrus zest.

  • 5

    Finely chop 2 tablespoons fresh dill, 1 tablespoon thyme, and 1 tablespoon parsley, and add to the bowl.

  • 6

    Add 2 tablespoons olive oil to the herb mixture, along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well to create a paste.

  • 7

    Rub the herb mixture evenly over the salmon fillets, pressing gently to adhere.

  • 8

    Trim the woody ends from the asparagus and place on a baking sheet. Add 1 cup cherry tomatoes to the sheet.

  • 9

    Drizzle the vegetables with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.

  • 10

    Place the salmon in the preheated air fryer, skin side down if skin is present. Air fry for 10-12 minutes, depending on thickness, until the salmon flakes easily with a fork.

  • 11

    While the salmon cooks, place the asparagus and tomatoes in the oven and roast for 10-12 minutes until tender but still crisp.

  • 12

    Squeeze juice from half a lemon and half an orange over the cooked salmon fillets.

  • 13

    Serve the salmon immediately alongside the roasted asparagus and cherry tomatoes, garnishing with any remaining fresh herbs.

Nutrition Information (per serving)
385
Calories
34g
Protein
12g
Carbs
22g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!