June 26, 2025
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
Air Fryer Salmon with Lemon Bok Choy
Quick & easy, air fryer salmon is now an absolute staple in this house.
gluten-free, keto, pescatarian, paleo
Air Fryer Salmon with Lemon Bok Choy
Salmon – however many servings – frozen or fresh
1 package bok choy, chopped roughly
Avocado oil
3 cloves garlic, pressed
Juice & zest of 1 lemon
1 tsp honey
1 Tbsp coconut aminos
Big handful sliced almonds
Salt & pepper
Lemon salt or flake salt (optional but awesome)
Chili crisp (also optional but awesome)
Preheat your air fryer on 400 for 3 mins. Lightly oil one side of the salmon, lay in the tray & lightly oil the top.
If frozen or really thick, cook 8 mins. If fresh or not particularly thick, cook 6. Done.
While the salmon works, rough chop the bok choy and sautee until browned in spots in a Tablespoon or two of avocado oil. Remove to a large bowl.
Chuck the almonds in the pan and toast. Set aside.
To make the dressing, whisk together the garlic, lemon juice + zest, honey, salt & pepper and coconut aminos.
Toss the bok choy in the dressing and top with almonds.
To serve, if you’ve be got it, a sprinkle of lemon salt or flake salt goes nicely on the salmon. Top with chili crisp if you want a little spice.
Serves 2-4, depending on how much salmon you’re making and whether you have a carby other side
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Satay Greens
Satay sauce is one of my favorite condiments – dressing up your greens with satay is a great way to bulk them up to at least feel like a substantial side for nights when you don’t want anything too carb-heavy.
If you wanted to turn this into a full meal, some marinated crispy tofu or tempeh would be amazing here.
gluten-free, vegetarian, vegan
Satay Greens
1 small red onion – mostly thinly sliced into moons, with 2 Tbsp minced set aside
3 cloves garlic, chopped
3 c mixed greens (I used baby bok choy & kale)
1 Tbsp honey (sub if vegan)
2 Tbsp peanut butter
1 Tbsp coconut aminos or soy sauce
1/2 tsp pumpkin pie spice
1/4 tsp ground cumin
Sprinkle ground cardamom
1-2 small chilis, diced
Thinly slice the onion into half moons, reserving 2 Tbsp minced for garnish.
Chop the garlic.
Add both to a medium-high pan with a little oil and sautee until a little brown and softened.
While that’s working, wash and chop the greens.
Add to the pan and sautee, tossing a couple times, until wilted. Set aside.
Add the rest of the ingredients (minus the onion) to a large bowl to make the sauce, thinning with a little water if needed.
When the greens are done, toss with the sauce and garnish with the reserved onion.
Serves 2-3 as a side
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Gastography 