Air-Fryer Salmon with Asparagus and Microwave Quinoa
10min
12min
3
625
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Chef's Note
To easily snap the woody ends off asparagus, hold a spear at both ends and bend it until it snaps naturally. It will break exactly where the tough woody part ends and the tender part begins!
Tags
Ingredients
3 fillets (6 oz each) raw skinless salmon fillets
1 lb fresh asparagus
2 pouches (8 oz each) microwaveable quinoa pouches
2 cloves garlic
1 whole lemon
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Wash 1 lb of fresh asparagus and snap off the woody bottom ends, then cut the remaining spears into 2-inch pieces.
- 2
Peel and finely mince 2 cloves of garlic. Cut 1 whole lemon in half.
- 3
Pat 3 raw salmon fillets dry with a paper towel. Rub the salmon and the prepped asparagus pieces with 1 tbsp of olive oil, the minced garlic, 1/2 tsp of salt, and 1/4 tsp of black pepper.
- 4
Place the seasoned salmon fillets in the center of the air fryer basket. Arrange the asparagus pieces in a single layer around the salmon.
- 5
Air-fry at 400°F for 10 to 12 minutes, until the salmon is flaky and reaches an internal temperature of 145°F, and the asparagus is tender and slightly charred.
- 6
While the salmon cooks, tear open the tops of 2 microwaveable quinoa pouches to vent. Microwave on high for 90 seconds according to package directions.
- 7
Divide the hot quinoa evenly among 3 plates. Top each with one air-fried salmon fillet and a portion of roasted asparagus. Squeeze the juice from the halved lemon over everything before serving.
Nutrition Information (per serving)
625
42g
42g
30g
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