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Air fryer salmon and vegetables with a flaky seasoned salmon fillet, roasted broccoli, carrots, and bell peppers, served as a colorful and flavorful one pan weeknight dinner.
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Air Fryer Salmon And Veggies - A Fast, Flavorful Weeknight Dinner

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • Salmon fillets (2–4 pieces, 5–6 ounces each), skin-on if possible
  • Broccoli florets (2 cups), or broccolini
  • Baby potatoes (2 cups), halved or quartered depending on size
  • Red bell pepper (1), sliced into strips
  • Red onion (1/2), sliced into wedges
  • Olive oil (2–3 tablespoons)
  • Lemon (1), zested and juiced
  • Garlic (2 cloves), minced (or 1/2 teaspoon garlic powder)
  • Paprika (1 teaspoon)
  • Dried oregano (1 teaspoon)
  • Salt and black pepper to taste
  • Optional extras: crushed red pepper flakes, fresh parsley, dill, or a spoonful of Greek yogurt for serving

Instructions

  • Preheat the air fryer. Set it to 390°F (200°C). This helps the salmon and veggies brown nicely.
  • Prep the veggies. In a bowl, toss potatoes, broccoli, red bell pepper, and onion with 1–2 tablespoons olive oil, half the lemon zest, half the garlic, oregano, 1/2 teaspoon paprika, salt, and pepper. Potatoes should be cut small so they cook through at the same time.
  • Start the veggies. Add the seasoned veggies to the air fryer basket in an even layer. Cook for 8 minutes, shaking halfway. You want them starting to soften and color.
  • Season the salmon. Pat the fillets dry. Rub with 1 tablespoon olive oil, remaining lemon zest and garlic, 1/2 teaspoon paprika, salt, and pepper. Squeeze a little lemon juice over the top.
  • Add salmon to the basket. After the first 8 minutes on the veggies, scoot them to the sides to make room. Place the salmon fillets skin-side down in the center. Avoid crowding; work in batches if needed.
  • Air fry until just done. Cook 7–10 minutes more, depending on fillet thickness. The salmon should flake easily with a fork and read 125–130°F for medium. Veggies should be tender with caramelized edges.
  • Finish and serve. Squeeze more lemon over everything and sprinkle with chopped parsley or dill if you like. Add a pinch of red pepper flakes for heat or a spoon of Greek yogurt for creaminess.