The air‑fryer gives the salmon a light crust while keeping the inside juicy. No air‑fryer? Bake at 400°F (200°C) for about 10 minutes until it hits 145°F inside.
Raspberries bring antioxidants, and salmon adds omega‑3 fats. Together they create a heart‑friendly, anti‑inflammatory meal.
Active time: 10 minutes | Total time: 20 minutes
Air Fryer Salmon with Arugula‑Berry Salad
Ingredients
- ½ tsp chili powder
- ½ tsp kosher salt, divided
- ¼ tsp black pepper, divided
- ¼ tsp brown sugar
- ⅛ tsp garlic powder
- 2 salmon fillets (4 oz each, skinless)
- Cooking spray
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 4 cups baby arugula
- 1 cup fresh raspberries
- 1 cup fresh strawberries, sliced
Directions
- Mix chili powder, ¼ tsp salt, ⅛ tsp pepper, brown sugar, and garlic powder in a small bowl. Sprinkle the blend evenly over both salmon pieces.
- Set the air‑fryer to 400°F (200°C). Lightly spray the basket, place the salmon inside, and cook 7–8 minutes, or until the center reads 145°F.
- While the fish cooks, whisk olive oil, balsamic vinegar, Dijon mustard, the remaining ¼ tsp salt, and ⅛ tsp pepper in another bowl.
- Add arugula, raspberries, and sliced strawberries to the dressing. Toss gently until everything is coated.
- Plate a salmon fillet with a generous serving of the salad. Enjoy while warm.
Serves: 2 (each serving = 1 fillet + ~2½ cups salad)
Nutrition per serving: 439 kcal, 28 g total fat (5 g saturated), 13 g monounsaturated, 5 g polyunsaturated, 60 mg cholesterol, 722 mg sodium, 21 g carbs (7 g fiber, 10 g sugar), 26 g protein.
Additional nutrients: 786 mg potassium, 11 % iron, 17 % vitamin A, 114 % vitamin C, 11 % calcium.