NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild-caught salmon fillet

0.75 cup Yukon gold potatoes

0.5 tbsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 whole Lemon

PREPARATION

• 1

  Scrub the Yukon gold potatoes and cut them into 1/2-inch cubes.

• 2

  In a small bowl, toss the potato cubes with 1/4 tbsp of olive oil, dried rosemary, garlic powder, and half of the salt and pepper.

• 3

  Place the potatoes in the air fryer basket in a single layer and cook at 400°F for 15-18 minutes, shaking halfway through, until golden and crispy.

• 4

  While potatoes cook, season the salmon fillet with the remaining salt and pepper.

• 5

  Heat the remaining 1/4 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.

• 7

  Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 8

  Steam the asparagus spears for 3-4 minutes until tender-crisp and bright green.

• 9

  Plate the salmon alongside the air-fried potatoes and asparagus, finishing with a fresh squeeze of lemon juice.