Gastography

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