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Air fryer salmon and asparagus with a flaky seasoned salmon fillet, tender roasted asparagus spears, and lightly charred edges, served as a quick and flavorful weeknight dinner.
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Air Fryer Salmon And Asparagus - A Quick, Flavorful Weeknight Dinner

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • Salmon fillets: 2 skin-on fillets (about 5–6 ounces each). Skin helps keep the fish moist and adds flavor.
  • Asparagus: 1 bunch, trimmed. Medium-thick spears work best for even cooking.
  • Olive oil: 2 tablespoons, divided between salmon and asparagus.
  • Lemon: 1 lemon for zest and wedges. Zest adds brightness without extra moisture.
  • Garlic: 1–2 cloves, finely minced or grated.
  • Salt and black pepper: To taste. Kosher salt is ideal for even seasoning.
  • Paprika: 1/2 teaspoon for color and a warm, mild kick.
  • Optional add-ins: A pinch of red pepper flakes, 1 teaspoon Dijon mustard, or a sprinkle of fresh herbs like dill, parsley, or chives.
  • Nonstick spray or parchment liner: For the air fryer basket, if needed.

Instructions

  • Preheat the air fryer: Set to 390°F (200°C) for about 3 minutes. A hot basket helps achieve crisp edges.
  • Prep the asparagus: Snap off woody ends. Toss spears with 1 tablespoon olive oil, a pinch of salt, and black pepper. Set aside.
  • Season the salmon: Pat fillets dry. Rub with 1 tablespoon olive oil, then season with salt, pepper, paprika, minced garlic, and lemon zest. If using Dijon, spread a thin layer on top before seasoning.
  • Arrange in the basket: Lightly spray the basket or use a parchment liner with holes. Place salmon skin-side down on one side. Add asparagus on the other side in a single layer.
  • Air fry: Cook for 7–9 minutes, depending on thickness of salmon and asparagus. Thicker fillets (1 inch or more) may need 10–11 minutes.
  • Check for doneness: Salmon should flake easily with a fork and reach 125–130°F in the thickest part for medium (or 145°F if you prefer well-done). Asparagus should be tender with lightly crisp tips.
  • Finish and serve: Squeeze fresh lemon juice over everything. Add chopped herbs if you like. Serve with extra lemon wedges.