Air Fryer Salmon and Asparagus

Name: Air Fryer Salmon and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 10 oz White Rice; 1 tsp Salt; 1¼ lb Salmon; 1 lb Asparagus; 1 tbsp Olive Oil; ¼ tsp Black Pepper; 1 Lemon; ½ oz Fresh Dill

By Eatpace

Lemon-dill salmon fillets and tender asparagus are served over fluffy rice. The fish and vegetables cook together in the air fryer while the rice simmers.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 626; kcal per serving
Protein: 39g; per serving

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Salmon fillet and asparagus over white rice, topped with dill and lemon.

40 min

Ingredients

8 ingredients

4 servings

Contains fish. Always check labels.

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Nutrition per serving

Estimated

626 kcal

Protein: 39 g
Carbs: 62 g
Fat: 24 g
Fiber: 4 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 30 min cook

Prep

Step 1. Bring White Rice, Water and half the Salt to a boil in a covered saucepan. Reduce to low and simmer until the water is absorbed, about 15 minutes.
Step 2. Meanwhile, pat Salmon dry. Toss it and Asparagus with Olive Oil, the rest of the Salt and Black Pepper.

Cook

Step 3. Heat the air fryer to 400°F (200°C). Arrange half the salmon skin-side down in the basket with half the asparagus in a single layer. Air-fry until the fish flakes and the asparagus is tender, about 10 minutes.
Step 4. Transfer the first batch to a plate and loosely cover. Air-fry the remaining salmon and asparagus in a single layer until the fish flakes and the asparagus is tender, about 10 minutes.

Finish & serve

Step 5. Meanwhile, take the rice off the heat once the water is absorbed. Keep covered until the grains are tender, about 5 minutes, then fluff with a fork.
Step 6. Divide the rice, salmon and asparagus among plates. Squeeze Lemon over the fish and vegetables and sprinkle with Fresh Dill.

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Tips

Good to know

Check thin asparagus and salmon early; remove either when ready and let the rest finish cooking.

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Use chopped fresh parsley in place of dill if you prefer.

Leftovers

Cool leftover rice promptly in shallow containers and refrigerate it with the salmon and asparagus for up to 3 days.

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