If you’re looking to treat yourself to a quick, nutritious solo meal, look no further. This air-fried salmon dish pairs tangy lemon with a kick of black pepper, producing a flaky, tender fillet bursting with flavor. Best of all, it’s sized to serve just you—perfect for a relaxing night in or a quick lunchtime pick-me-up.
Ingredients
- 1 (4–6 oz) salmon fillet
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- ½ tsp lemon zest (optional)
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
- Pinch of salt
- 1 cup broccoli florets
Instructions
Begin by lightly patting your salmon fillet dry and placing it on a small plate. Whisk together the olive oil, lemon juice, lemon zest (if using), pepper, garlic powder, and a pinch of salt. Rub about half of the mixture over the salmon, ensuring it’s evenly coated on all sides.
Next, toss the broccoli florets with the remaining oil mixture, so they soak up those bright citrus notes. Preheat your air fryer to 380°F (190°C). Once ready, arrange the salmon and broccoli in the basket, making sure they aren’t overcrowded.
Cook for about 8–10 minutes, checking halfway through to shake the broccoli for even crisping. The salmon should be opaque and easily flake with a fork, while the broccoli turns vibrantly green with lightly charred edges.
Serve your crispy salmon and roasted broccoli immediately, preferably with an extra sprinkle of black pepper or a little more lemon if you like added zing.
This vibrant salmon recipe is great for anyone craving a flavorful solo meal without compromising on health and convenience. The air fryer’s magic ensures the fish stays moist while the broccoli crisps up beautifully. Feel free to swap broccoli for zucchini, asparagus, or any other vegetables you love. Whether you’re a busy professional in need of a quick dinner or just want a fuss-free lunch, this dish provides a perfect balance of protein and veggies—no need for much clean-up afterward!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
