Description
A cozy fall dish featuring tender salmon, vibrant vegetables, and nutritious grains, perfect for a comforting dinner.
Ingredients
- 2 salmon fillets (skinless)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup quinoa (or your favorite grain like brown rice or farro)
- 2 cups vegetable or chicken broth (or water)
- 1 cup baby spinach or kale
- 1 bell pepper (sliced)
- 1 cup broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 avocado (sliced)
- Fresh lemon wedges
- Optional: sesame seeds or chopped herbs for extra flavor
Instructions
- Rinse quinoa under cold water.
- In a medium pot, combine quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- While the quinoa cooks, drizzle olive oil over the salmon fillets.
- Sprinkle garlic powder, paprika, salt, and pepper evenly on both sides. Let it marinate for a few minutes while you prepare the vegetables.
- In a bowl, toss the bell pepper and broccoli florets with olive oil, salt, and pepper until coated.
- Preheat your air fryer to 400°F (200°C).
- Place the seasoned salmon fillets in the air fryer basket and cook for 10 minutes, checking for doneness. Salmon should be flaky and cooked through.
- In a single layer, add the bell pepper and broccoli mixture into the air fryer and roast for 8-10 minutes until tender and slightly charred.
- In individual bowls, create a base with quinoa then top with roasted vegetables. Next, place the cooked salmon and sliced avocado on top.
- Squeeze fresh lemon juice over everything and sprinkle with sesame seeds or herbs if desired.
Notes
Don’t overcrowd your air fryer for even cooking. Feel free to experiment with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American