Air Fryer Salmon Bowl
A healthy and delicious air fryer salmon bowl featuring perfectly cooked salmon fillets served over a bed of fluffy quinoa and fresh vegetables, drizzled with a tangy lemon-tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2
Ingredients
2 salmon fillets, 6 ounces each, skin on
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa, rinsed
2 cups water
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup shredded carrots
1/4 cup fresh parsley, chopped
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon honey
1 tablespoon water
Instructions
Preheat the air fryer to 400°F (200°C).
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper.
Brush the salmon fillets evenly with the olive oil mixture.
Place the salmon fillets skin-side down in the air fryer basket, ensuring they do not overlap.
Cook the salmon in the air fryer for 10-12 minutes or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork.
While the salmon cooks, rinse quinoa under cold water until water runs clear.
In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed.
Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together tahini, fresh lemon juice, honey, and water until smooth to make the dressing.
Divide the cooked quinoa evenly between two bowls.
Top each bowl of quinoa with one salmon fillet, cherry tomatoes, cucumber, shredded carrots, and chopped parsley.
Drizzle the lemon-tahini dressing evenly over each bowl.
Serve immediately.