Category
Seafood
Servings
2
Ingredients
-
2 (1- to 11⁄2-inch-thick) wild-caught salmon fillets
-
2 t avocado oil or extra-virgin olive oil
- 2 t paprika
-
Sea salt, as needed
-
Freshly coarse ground black pepper, as needed
-
Lemon wedges
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1⁄2 bunch asparagus, bottom 2 inches trimmed off
-
Extra-virgin olive oil, as needed
Directions
Preheat Bravo to 400°F. Set to “Air Fry” and set Cooking Rack in slot 2.
Place trimmed asparagus spears in a bowl and drizzle olive oil on top. Season with salt and pepper. Toss.
Place asparagus in Air Fry Basket and cook for 10 min. Remove; set aside.
Spray Air Fry Basket with cooking spray. Rub each salmon fillet with olive oil and season with paprika, salt, and pepper. Place fillets in Air Fry Basket and air-fry for 6 to 7 minutes.
Remove salmon. Return Air Fry Basket to Bravo. Return asparagus to oven and place in Basket to warm, 2 min. at 400°F. Serve salmon with asparagus and fresh lemon wedges on side.
