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
Gastography 