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Best served immediately with lemon wedges.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in the oven or a skillet.
Variations:
Swap asparagus for green beans or broccoli.
Use sweet potatoes instead of baby potatoes.
Add a drizzle of honey to the salmon for a touch of sweetness.
FAQ:
Q: Can I use frozen salmon?
A: Yes, just thaw it completely and pat dry before cooking.
Q: What if I don’t have fresh herbs?
A: Use dried herbs in smaller quantities—about ⅓ of the amount.
Q: Can I cook everything in an air fryer?
A: Yes! Cook potatoes first, then add salmon and asparagus for the last 10–12 minutes.
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