Pan-Seared Lemon-Oregano Haddock with Roasted Carrot & Feta Salad
This vibrant keto-friendly meal pairs flaky haddock fillets seasoned with lemon and oregano, air-fried to perfection, alongside a warm salad of roasted carrots and creamy feta. A quick, flavorful dinner ready in under 20 minutes using your air fryer.
- 4 4-oz fillets haddock fillets
- 3 tbsp olive oil
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 cups carrots, peeled and sliced into thin rounds
- 0.5 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
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Instructions
Preheat the air fryer to 400°F. Toss carrot rounds with 1 tablespoon olive oil, 1/4 teaspoon sea salt, and a pinch of pepper. Spread in air fryer basket and cook for 8 minutes, shaking halfway.
⏱️ 8 minutes 🌡️ 400°FWhile carrots cook, pat haddock fillets dry. Rub with 2 tablespoons olive oil, lemon zest, lemon juice, oregano, garlic powder, 3/4 teaspoon salt, and remaining pepper.
⏱️ 2 minutesOnce carrots are done, transfer to a mixing bowl. Place haddock fillets in the air fryer basket (in a single layer) and cook at 400°F for 6 minutes, or until fish flakes easily.
⏱️ 6 minutes 🌡️ 400°FToss roasted carrots with feta and parsley. Plate salad and top with hot haddock fillets. Serve immediately with extra lemon if desired.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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