Air-Fryer Salmon with Broccoli

1. 1 Salmon filletpack 400 g ≈ $10.50 150 g
2. 2 Broccoli (frozen)pack 400 g ≈ $1.80 150 g
3. 3 Lemon≈ $4.65 per kg 20 g
4. 4 Olive oil 8 ml
5. 5 Garlic≈ $10.00 per kg 2 g
6. 6 Salt 2 g
7. 7 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the broccoli² and the salmon¹; break the broccoli into florets 3–4 cm in size, pat the salmon dry with paper towels, and cut the lemon³ into rounds or halves; preheat the air fryer to 190°C and prepare the basket, brushing with a little oil.

2. Season the salmon¹ with salt and pepper, drizzle with oil and lemon³ juice, and cook on high heat for 10–12 minutes until a golden crust forms and the flesh starts to separate easily, with an internal temperature around 60°C.

3. Boil the broccoli² in salted water for 4 minutes until tender but not mushy; ensure there is enough water for the broccoli to float freely, then drain and proceed to the next step.

4. Steam the broccoli² with oil and garlic⁵ for 1–2 minutes, gently toss to distribute the oil; add black pepper if desired.

5. Arrange the broccoli² on a plate beside the salmon¹ and drizzle a little lemon³ juice or squeeze another lemon wedge for freshness.

6. Serve immediately; place lemon³ slices nearby for extra acidity; you can pair it with a light side of rice or quinoa if you want a heartier meal.

7. Tips: you can prep the broccoli² ahead of time and refrigerate without dressing until cooking; marinate the salmon¹ with a light layer of lemon³ juice and herbs for 10–15 minutes beforehand.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.