Air-fryer salmon with lemon and dill
A crispy-skinned salmon fillet in 9 minutes—tender inside. Broccoli roasts in the same basket.
- Time
- 15 min
- Serving
- 449 kcal
- Ingredients
- ≈ $5.28
- Protein
- 39 g
Ingredients
- 1 Salmon filletpack 400 g ≈ $10.50 180 g
- 2 Lemon≈ $4.65 per kg 10 g
- 3 Dillpack 50 g ≈ $1.80 3 g
- 4 Olive oil 4 ml
- 5 Salt 2 g
- 6 Ground black pepper to taste
- 7 Fresh broccoli≈ $4.00 per kg 100 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the salmon1 dry, brush with oil, season with salt and pepper, top with lemon2 slices and fresh7 dill3.
Trim broccoli into florets, lightly toss with oil and salt.
Preheat the air fryer to 190°C (375°F), place salmon1 skin-side down in the basket with broccoli beside it.
Cook for 9–10 minutes until the salmon1 flakes easily with a fork and broccoli has charred spots.
Tips
- Why it works
- Pat the salmon dry to prevent steam from blocking the air fryer’s heat and keeping the skin soggy. Wet skin won’t crisp even at high temps.
- Substitutions
- Use frozen broccoli florets (100g) straight from the freezer—no thawing needed. Swap dill for 3g parsley if unavailable.
- Common mistakes
- Overcooking turns the salmon opaque and dry; check doneness by flipping it early if the skin browns too fast.
- Storing and reheating
- Eat fresh or refrigerate for 1 day; reheat in the air fryer at 160°C for 3 minutes. Freezing isn’t recommended.
- Serve with
- Pair with 100g quinoa or 150g mashed potatoes to balance the meal’s lightness and acidity.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
Comments 0
Sign in to leave a comment.
No comments yet.