Air Fryer Salmon Bowl
A healthy and delicious Air Fryer Salmon Bowl featuring perfectly cooked salmon, fluffy quinoa, and fresh vegetables, all drizzled with a tangy lemon dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2
Ingredients
2 salmon fillets, skin removed, about 6 ounces each
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 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 lemon, juiced
1 tablespoon olive oil
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a small bowl, mix 1 tablespoon olive oil, garlic powder, smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Brush the salmon fillets evenly with the seasoned olive oil mixture.
Place the salmon fillets in the air fryer basket in a single layer.
Cook the salmon in the air fryer for 10-12 minutes or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
While the salmon cooks, combine the rinsed quinoa and 2 cups water in a medium saucepan.
Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.
Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
Divide the cooked quinoa evenly between two bowls.
Top each bowl with one salmon fillet, cherry tomatoes, cucumber, shredded carrots, red onion, and chopped parsley.
Drizzle the lemon dressing over each bowl.
Serve immediately.