Lemon Herb Air Fryer Salmon with Asparagus

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. Ready in 20 minutes, serves 4 people. Serve the salmon warm over a bed of quinoa or brown rice with the asparagus on the side. Accompany with fresh lemon wedges for squeezing.

Cuisine: Mediterranean Type: Dinner Time: 20 min Servings: 4 Calories: 382 per serving
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Nutrition Information

Each serving contains approximately 382 calories and 39.0g of protein. Macronutrients include 7.0g carbohydrates and 22.0g fats per serving.

Per Serving

Calories
382
Protein
39.0g
Carbohydrates
7.0g
Fats
22.0g

Total

Calories
1528
Protein
156.0g
Carbohydrates
28.0g
Fats
88.0g

Ingredients

This recipe requires 10 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Wild-Caught Salmon Fillets
    4 fillets of similar thickness, pin bones removed, skin-on preferred
  • 1.0 lb Fresh Asparagus Spears
    woody ends trimmed, cut into 2-inch bite-size pieces
  • 2.0 tbsp Extra Virgin Olive Oil
    divided for salmon and asparagus
  • 2.0 whole Fresh Lemons
    1 zested and juiced, 1 cut into wedges for serving
  • 3.0 clove Fresh Garlic
    minced or grated
  • 2.0 tbsp Fresh Dill
    finely chopped (stems removed)
  • 1.0 tsp Dried Oregano
    crushed between fingers to release oils
  • 0.5 tsp Paprika
    sweet or smoked depending on preference
  • 1.0 tsp Kosher Salt
    divided, use less for low-sodium diets
  • 0.5 tsp Black Pepper
    freshly ground

Instructions

Follow these 3 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Preheat the Air Fryer to 400°F (200°C) to ensure it is ready for cooking.
  2. Pat the 1.5 lb (680 g) salmon fillets dry with paper towels to remove excess moisture for better browning.
  3. Wash the 1 lb (454 g) asparagus and snap off the woody ends by bending them near the base until they break naturally.
  4. Mince or grate 3 cloves of garlic and finely chop 2 tbsp (30 ml) of fresh dill.
  5. Zest and juice one lemon into a small bowl; cut the second lemon into wedges for serving.
  6. Measure out oregano, paprika, salt, pepper, and olive oil, organizing them on the counter.

2. Seasoning Mixture & Application

  1. In the small bowl with lemon juice/zest, whisk together minced garlic, chopped dill, 1 tsp (5 ml) dried oregano, 0.5 tsp (2.5 ml) paprika, 1 tbsp (15 ml) olive oil, and half the salt and pepper.
  2. Brush or rub the herb mixture generously over the top of each salmon fillet.
  3. Toss the prepared asparagus spears with the remaining 1 tbsp (15 ml) olive oil and the remaining salt and pepper in a separate bowl.

3. Air Frying Process

  1. Place salmon fillets skin-side down in the preheated air fryer basket, leaving space between them.
  2. Arrange the seasoned asparagus spears in a single layer around the salmon fillets.
  3. Air fry at 400°F (200°C) for 7 to 10 minutes, depending on fillet thickness.
  4. Check that salmon flakes easily with a fork (internal temp 145°F/63°C) and asparagus is tender-crisp.

Plating

  1. Spoon warm quinoa or brown rice into the center of the plate, if using, to act as a stable base that will absorb the flavorful juices.
  2. Arrange the air-fried asparagus pieces in a neat pile slightly off-center or across the grains to create a vibrant green foundation.
  3. Place the salmon fillet skin-side down directly on top of the asparagus or grains, angling it slightly to create height and visual interest.
  4. Scatter the reserved fresh dill generously over the top of the salmon and around the plate for a burst of fresh Mediterranean color.
  5. Tuck a fresh lemon wedge on the side of the plate and finish with a light drizzle of extra virgin olive oil over the fish for a professional gloss.

Family Beverage

Sparkling water with cucumber slices and fresh mint leaves

Alcohol Beverage

Chilled Sauvignon Blanc or a light Pinot Grigio

Serving Suggestions

Serve the salmon warm over a bed of quinoa or brown rice with the asparagus on the side. Accompany with fresh lemon wedges for squeezing.

Notes

Ensure salmon fillets are of similar thickness to promote even cooking. Snap the woody ends off the asparagus before seasoning for the best texture.

Storage

Allow the salmon and asparagus to cool completely to room temperature before transferring them to shallow, airtight glass or plastic containers. Store in the refrigerator for up to 3 days to ensure maximum freshness and safety.

Freezing

Wrap cooled salmon fillets individually in plastic wrap and place in a heavy-duty freezer bag or airtight container for up to 2 months. Asparagus is not recommended for freezing after cooking as the texture becomes unpleasant. Thaw salmon overnight in the refrigerator before gently reheating.

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