Pan-Seared Orange-Rosemary Salmon with Roasted Carrot & Fennel
This vibrant, gluten-free dish features juicy salmon fillets infused with orange and rosemary, paired with tender air-fried carrots and fennel for a fresh and satisfying meal ready in just 30 minutes. Perfect for busy weeknights, it's both healthy and full of flavor.
- 4 pieces salmon fillets (skin-on, center-cut)
- 2 tsp fresh rosemary, finely chopped
- 1 tbsp orange zest
- 2 tbsp fresh orange juice
- 3 tbsp olive oil
- 2 cups medium carrots, peeled and sliced
- 1 cup fennel bulb, trimmed and sliced
- 1 piece garlic clove, minced
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat the air fryer to 400°F. In a bowl, toss carrots and fennel with 1.5 tbsp olive oil, half the rosemary, half the orange zest, salt, and pepper.
⏱️ 2 minutes 🌡️ 400°FAdd carrots and fennel to the air fryer basket in a single layer. Cook for 12 minutes, shaking halfway through, until vegetables are golden and tender.
⏱️ 12 minutes 🌡️ 400°FWhile vegetables cook, pat salmon fillets dry. Rub with remaining olive oil, rosemary, orange zest, and minced garlic. Season with salt and pepper.
⏱️ 3 minutesWhen vegetables are done, transfer to a plate and cover to keep warm. Place salmon fillets skin-side down in the air fryer basket. Drizzle with orange juice.
⏱️ 1 minuteAir fry salmon at 400°F for 8–10 minutes, until cooked through and flaky.
⏱️ 9 minutes 🌡️ 400°FServe the salmon over the roasted carrot and fennel. Garnish with extra rosemary and a squeeze of orange if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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