Air-Fryer Pistachio-Crusted Salmon with Pomegranate Mint Relish (Gluten-Free, 30-Minute Recipe)
This vibrant air-fryer salmon recipe features a crunchy pistachio crust and a refreshing pomegranate-mint relish for a unique, gluten-free dinner that’s ready in just 30 minutes. Perfect for weeknights or impressing guests with bold flavors and minimal effort.
- 4 6-oz pieces salmon fillets (skinless)
- 0.75 cup shelled pistachios
- 0.25 cup fresh parsley leaves
- 2 tsp lemon zest
- 3 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 cup pomegranate arils
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp red onion, finely diced
- 2 tbsp fresh lemon juice
- 1 tsp honey
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Instructions
Preheat the air fryer to 390°F. Meanwhile, pulse pistachios, parsley, and lemon zest in a food processor until finely chopped. Mix in 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper to form a coarse mixture.
⏱️ 5 minutes 🌡️ 390°FBrush salmon fillets with 1 tbsp olive oil and season with remaining salt and pepper. Press the pistachio mixture firmly onto the tops of each fillet.
⏱️ 3 minutesArrange salmon fillets in the air fryer basket, crust side up. Air fry for 8-10 minutes, or until salmon is cooked through and crust is golden.
⏱️ 10 minutes 🌡️ 390°FWhile salmon cooks, combine pomegranate arils, chopped mint, red onion, lemon juice, honey, and remaining 1 tbsp olive oil in a bowl. Stir gently and set aside.
⏱️ 3 minutesServe salmon topped with generous spoonfuls of pomegranate mint relish.
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Nutrition Information
Per serving. Values are approximate and may vary.
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