YOUR SOLIN GENERATED RECIPE
Creamy Broccoli Cheddar Soup with Herb-Crusted Air Fryer Salmon
A comforting bowl of creamy broccoli cheddar soup paired with a perfectly air-fried, herb-crusted salmon. The soup boasts vibrant broccoli, a touch of cheddar, and a light creaminess from milk and Greek yogurt, making it a delicious and balanced meal.
INGREDIENTS
3 oz Salmon Fillet
1 cup chopped Broccoli
0.5 oz shredded Cheddar Cheese
1/3 cup Low-Fat Milk
1/4 cup Nonfat Greek Yogurt
1 cup Vegetable Broth
1/4 cup diced Onion
1 clove minced Garlic
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your air fryer to 400°F.
Season the salmon fillet with salt, pepper, and the mixed dried herbs.
Place the salmon in the air fryer basket and cook for 8-10 minutes until the fish flakes easily with a fork.
Meanwhile, in a medium saucepan, sauté the diced onion and minced garlic over medium heat until softened.
Add the chopped broccoli and vegetable broth to the saucepan. Bring to a simmer and cook until the broccoli is tender, about 8-10 minutes.
Reduce the heat and stir in the low-fat milk, nonfat Greek yogurt, and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
Season the soup with salt and pepper to taste.
Ladle the creamy broccoli cheddar soup into bowls and serve alongside the herb-crusted air fryer salmon.