Pan-Seared Lemongrass Salmon with Gingered Snap Pea Salad
This vibrant, gluten-free salmon dish uses the air fryer for perfectly cooked fish in under 15 minutes and pairs it with a crisp, refreshing gingered snap pea salad. Bursting with Southeast Asian flavors, it's a quick, healthy dinner for busy weeknights.
- 4 4-oz pieces salmon fillets (skinless)
- 1 tbsp lemongrass stalk (minced, tender inner part only)
- 2 tbsp olive oil
- 1 tsp lime zest
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 cups snap peas (trimmed, halved)
- 1 tsp fresh ginger (grated)
- 1 medium carrot (julienned)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 tbsp fresh cilantro (chopped)
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Instructions
Pat salmon fillets dry. In a small bowl, combine lemongrass, 1 tbsp olive oil, lime zest, salt, and pepper; rub evenly over salmon.
⏱️ 1 minutePreheat air fryer to 400°F. Place salmon fillets in the air fryer basket in a single layer. Air fry for 7 minutes or until salmon is cooked through and flakes easily.
⏱️ 7 minutes 🌡️ 400°FWhile salmon cooks, toss snap peas, carrot, ginger, rice vinegar, sesame oil, remaining olive oil, and cilantro in a medium bowl.
⏱️ 2 minutesServe salmon fillets hot alongside the gingered snap pea salad.
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Nutrition Information
Per serving. Values are approximate and may vary.
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