Tag: dinner
The Creamiest Roasted Red Pepper Pasta (Vegan)
I’m not lying when I say that this is the creamiest roasted red pepper pasta, dare I say, ever. It’s a beautiful, glossy, fire engine red and is downright simple to make – perfect for a Valentine’s dinner, or really any dinner for that matter. I’d…
No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)
The easiest way to make crispy chicken, with guaranteed perfectly crunchy skin and juicy chicken every time, and with only a handful of pantry-essential ingredients, it is an easy dinner to put together at short notice.
The Best 10-Minute Air Fryer Salmon
I only use use my air fryer for a handful of things religiously. What can I say, I usually prefer conventional cooking methods! But this is one of the recipes I make consistently in the air fryer because not only does it take less than 10 minutes to cook (and sometimes as few as SIX!) but it comes out perfect every time: well seasoned, crispy on the outside and buttery inside.
The mustard adds a tang and depth of flavor to the salmon that cuts through the fat and makes it really sing, and if you’re lucky enough to be left with some leftovers (it’s a rarity in my house!), it’s incredible on a salad – my personal favorite salad pairing is my Sweet Potato + Kale Salad with Spicy Cashew Dressing.
Watch Me Make The Best 10-Minute Air Fryer Salmon
How To Make The Best 10-Minute Air Fryer Salmon
Step 1. Spray air fryer basket with oil and preheat the air fryer to 400°F.
Step 2. Pat each salmon fillet dry on both sides.
Step 3. In a small bowl, whisk olive oil, garlic powder, mustard, paprika, salt, and pepper together until smooth. Brush each salmon fillet generously with the mustard mixture.
Step 4. Place two fillets in the air fryer and air-fry for 6-8 minutes, depending on the thickness of the salmon and desired degree of doneness. You will want to do this in two batches so you do not overcrowd the basket, so when the salmon is cooked, remove to a plate to rest.
Step 5: Spray the basket again and repeat with the remaining two salmon fillets.
Step 6: Serve with a squeeze of lime.
Enjoy!
What Else Can I Use?
- If you don’t have an air fryer, you can broil your salmon to your likeness. It won’t be as crispy on the outside, but it’ll still be delicious.
- You can use grainy mustard instead of dijon.
- If you don’t like mustard, use a teaspoon of mayo to bind the seasonings to the fish.
- The biggest factor for great fish is not overcooking it: check it on the low end of the timeframe and put it back in for a minute or two if you want it more well done. The thickness of salmon varies greatly, so use your judgement.
- No garlic powder? Use onion powder.
- Smoked paprika, sweet, and hot paprika all work great here.
This Air Fryer Salmon is special because:
It’s fast and delicious. Every. Single. Time.
The pairing of flavors cuts through the richness of salmon making it more palatable for those who aren’t the biggest fans of rich seafoods.
It’s healthy, low carb, and paleo.
It’s ideal for meal prep as leftovers are great as is, on a salad, in a grain bowl, or even in tacos.
It screams summer – buttery, mustard slathered fish with fresh lime? Chefs kiss!
Craving more simple fish recipes? Check these out:
Crispy Cod & Summer Corn Salad
Easy Teryaki-Glazed Salmon Bowls
Spicy Sambal Shrimp Lettuce Cups (Gluten Free, Dairy Free, Paleo)
Baked Stuffed Shrimp Casserole
If you make this Air Fryer Salmon, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
The Best 10 Minute Air Fryer Salmon
It's fast and delicious – no further explanation needed!
Equipment
- air fryer
Ingredients
- 4 salmon fillets about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dijon mustard
- ½ teaspoon paprika
- 1 teaspoon Kosher salt
- ½ teaspoon fresh cracked pepper
- Lime wedges for serving
Instructions
- Spray air fryer basket with oil and preheat the air fryer to 400°F.
- Pat each salmon fillet dry on both sides.
- In a small bowl, whisk olive oil, garlic powder, mustard, paprika, salt, and pepper together until smooth. Brush each salmon flllet generously with the mustard mixture.
- Place two fillets in the air fryer and air-fry for 6-8 minutes, depending on the thickness of the salmon and desired degree of doneness. You will want to do this in two batches so you do not overcrowd the basket, so when the salmon is cooked, remove to a plate to rest.
- Spray the basket again and repeat with the remaining two salmon fillets.
- Serve with a squeeze of lime.
- Enjoy
Nutrition
Calories: 276kcalCarbohydrates: 1gProtein: 34gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 94mgSodium: 671mgPotassium: 849mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
Perfect Pot Roast with Lots of Vegetables (Gluten-Free)
March. It’s a long month, am I right? It’s not quite winter, and it’s not quite spring. It’s the time of the winter when I start to lose my stamina for complicated, multi-step cooking, and want to pull out my tried and true foolproof recipes…
Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)
If, like me, you want to incorporate more plant based meals in your life without being vegan or vegetarian, this is an excellent dish to try.
Roasted Pork Tenderloin with Persimmon & Rosemary
Now that the holidays are behind us, I can get back to regularly scheduled programming: easy, healthy dishes with familiar ingredients made in a new way. Truth be told, it’s my favorite way to cook, and my favorite type of recipe to share because it’s how we eat on a daily basis.
I love cooking with pork tenderloin, it’s lean, cooks quickly, and lends itself well to so many flavor combinations. Sometimes I use a quick marinade, like the one I use for my Miso Teriyaki Chicken. Sometimes I serve it simply with a romesco sauce or homemade cherry or pear chutney.
Most often, however, I raid my refrigerator for veggies, herbs, nuts, and fruits and make a combination that fits the season. Similar to beef tenderloin, if you start with quality meat and season it well, unless you overcook it it’ll be quite tender and tasty without much effort. It cooks quickly, as well, making it ideal for a weeknight dinner, especially with some rice or potatoes such as my Crispy Salt & Vinegar Smashed Potatoes.
“What else can I use?”
- You can use pork loin, lamb loin, or even chicken breasts or thighs for this dish, just adjust the cooking time as needed.
- If you don’t have rosemary, you can use thyme or sage, or use a large pinch of dried herbs for the pork.
- If you can’t get persimmons, use apple or pear in place of them… the results will be similar.
This pork dish is so fast, easy, and flavorful that I’ll make a version of it many times through the cold months. I hope you do too.
Roasted Pork Tenderloin with Persimmon and Rosemary
This simple, one-pan dish is perfectly savory, sweet, and comforting and makes an ideal cozy, healthy winter dinner.
Equipment
- large oven safe saute pan
Ingredients
- 1.5 lbs pork tenderloin
- 2 ripe persimmons, sliced into thin half moons
- 1/2 yellow onion, sliced into large chunks
- 4 sprigs fresh rosemary
- Extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large, oven safe cast iron or saute pan over medium-high heat.
- Remove leaves from two sprigs of rosemary and chop.
- Coat the pork tenderloin liberally with salt, pepper, chopped rosemary, and 1 Tablespoon of olive oil.
- Add 2 Tablespoons of olive oil to the hot pan, then add the onion around the edges.
- Transfer the pork and sear for 3-5 minutes until deeply caramelized.
- Turn the pork over, add the sliced persimmon to the pan, mixing with the onions.
- Top with another tablespoon of olive oil, large pinch of salt, and remaining rosemary sprigs.
- Transfer the pan to the oven and roast for 15-25 minutes depending on thickness, until cooked to your liking. I prefer a medium-well interior for pork tenderloin so I cook to 150-155 degrees F.
- Let the pork rest for 15 minutes before slicing.
- Serve with rice, potatoes, or greens. Enjoy!
Tried this recipe?Let us know how it was!
