Air Fryer Calabrian Chili Salmon and Vegetables Bowl
Air Fried flaky salmon coated in a Calabrian chili pepper sauce with roasted tender potatoes, asparagus, red onion with cold crisp romaine, and Campari tomatoes drizzled with a tangy lemon rosemary tahini dressing.
Servings 4
Calories: 399.13kcal
Ingredients
- 4 tablespoons crushed Calabrian chili peppers
- 1 tablespoon cajun seasoning
- ½ teaspoon kosher salt
- 3 tablespoons avocado oil
- 1 large Yukon gold potato
- 1 medium red onion
- 1 bunch of asparagus jumbo or pencil
- 1 pound salmon fillets
- 1 sprig of rosemary
- 2 garlic cloves
- 2 tablespoons tahini paste
- ½ of lemon juiced and zested
- 1 tablespoon water
- 1 head of romaine
- 8 Campari tomatoes
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Wet Rub: Combine the Calabrian peppers, Cajun seasoning, salt, and two tablespoons of avocado oil. Then, divide the wet rub into half into mixing bowls.
- Prepare the vegetables: Medium dice the Yukon gold potato and place it into one of the bowls with the chili wet rub. You will do the same for the following red onion and asparagus. Peel and cut the red onion into large chunks.
- Cut off the bottom woody ends of the asparagus to discard, and cut the rest into thirds. Finally, combine them all with the wet rub.
- Set the Air Fryer: Preheat the air fryer to 400 degrees with a cooking time of 10 minutes.
- Cook the Vegetables: Spread the vegetables evenly into the air fryer basket or roasting pan. The vegetables will be done when the potatoes are easily poked with a fork. If they are not done, cook for another 2 minutes.
- When the vegetables are done, remove them, keep them warm in a kitchen towel-covered container, allowing the steam to escape. While the vegetables are cooking, proceed to the next step to prepare the salmon.
- Prepare the Salmon: While the vegetable mixture cooks, cut the salmon into large chunks, dry with paper towels, combine with remaining wet rub, and set aside.
- Make the Dressing: Clean the bowl used for the vegetables to make the dressing. Chop the rosemary leaves and garlic together and add them to the bowl. Then add tahini, lemon juice, zest, salt, about two tablespoons of water, and remaining avocado oil, whisk, and set aside.
- Reset the Air Fryer: Preheat the air fryer to 400 degrees with a cooking time of 8 minutes, and cook the salmon in a cleaned and dried fryer basket.
- Prepare for Plate Up: While the salmon cooks, thinly slice romaine lettuce, spin dry with a salad spinner and place on ¼ of the plate. Quarter the tomatoes and do the same for them. Then, plate up the roasted vegetables on another ¼ of the plate.
- When the salmon is done, place it on the remaining ¼ of the plate and drizzle the dish with tahini dressing using a spoon.
Nutrition
Calories: 399.13kcal | Carbohydrates: 22.84g | Protein: 29.71g | Fat: 22.6g | Saturated Fat: 3.05g | Cholesterol: 62.37mg | Sodium: 364.06mg | Fiber: 8.06g | Sugar: 5.77g
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