Ingredients
Salmon and Dry Rub
- 2 6-ounce salmon filets (skinless)
- 1 tablespoon paprika (sweet or smoked)
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried cayenne pepper
Vegetables and Cooking Oil
- 1 bunch asparagus (trimmed)
- Olive oil spray
Instructions
- Prepare the Dry Rub: In a small bowl, whisk together the paprika, garlic powder, brown sugar, onion powder, cumin, salt, black pepper, and dried cayenne pepper to create the dry rub.
- Season the Salmon: Pat the salmon filets dry with paper towels to remove any moisture. Sprinkle the dry rub evenly over the salmon and coat all sides thoroughly.
- Preheat the Air Fryer: Set your air fryer to 400°F (204°C) and allow it to preheat fully to ensure even cooking.
- Prepare the Basket: Spray the air fryer basket lightly with olive oil spray to prevent sticking. Place the seasoned salmon filets in a single layer inside the basket. If cooking more than two filets, work in batches to avoid overcrowding.
- Cook the Salmon and Asparagus: Cook the salmon for 8 minutes total. After 3 minutes of cooking, add the trimmed asparagus to the basket to cook alongside the salmon for the remaining 5 minutes, allowing both to become perfectly cooked and tender.
- Serve and Enjoy: Carefully remove the salmon and asparagus from the air fryer. Plate immediately and enjoy your healthy, flavorful meal.
Notes
- Ensure the salmon filets are of uniform thickness for even cooking.
- You can adjust the cayenne pepper quantity for more or less spice.
- If your asparagus stalks are thick, consider slicing them in half lengthwise for quicker cooking.
- Use olive oil spray sparingly to avoid excess fat, keeping the dish light.
- Leftover salmon can be stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
