Air Fryer Salmon and Asparagus
Salmon fillets seasoned with garlic, smoked paprika, and lemon air fried over asparagus spears until the salmon is flaky and the asparagus is tender with charred tips. One basket, 12 minutes, no cleanup worth mentioning. ~38g protein per serving.
Ingredients
Meat & Protein
- 2 salmon fillets 6 oz each, skin-on, patted dry
Produce
- 1 bunch asparagus tough ends trimmed — about 1 lb
- 3 garlic cloves minced
- 1 lemon half juiced for salmon, half cut into wedges for serving
Pantry & Canned Goods
- 1.5 tbsp olive oil divided — 1 tbsp for salmon, ½ tbsp for asparagus
Seasonings & Spices
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt divided
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes optional
Instructions
- Preheat the air fryer to 400°F for 3 minutes.
- Toss the trimmed asparagus with ½ tbsp olive oil and ¼ tsp kosher salt. Arrange in an even layer in the air fryer basket.
- Pat the salmon fillets completely dry with paper towels. Rub the flesh side with 1 tbsp olive oil, the minced garlic, lemon juice, smoked paprika, garlic powder, remaining ¼ tsp kosher salt, black pepper, and red pepper flakes if using. Place the salmon skin-side down on top of the asparagus.
- Air fry at 400°F for 10 to 12 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 130°F to 135°F for medium, and the asparagus is tender with lightly charred tips. Do not flip the salmon — it cooks through from the circulating heat on all sides.
- Remove carefully and serve immediately with lemon wedges for squeezing over the top.
Notes
Estimated protein per serving: ~38g from the salmon fillet alone, with the asparagus contributing an additional 4g.
Pull the salmon at 130°F to 135°F — not 145°F. Medium salmon is moist, flaky, and deeply flavorful. Well-done salmon is drier and loses much of the omega-3 rich fat that makes it worth eating. The USDA recommends 145°F; 130°F to 135°F is the temperature that actually tastes good.
Salmon goes skin-side down on top of the asparagus. The asparagus forms a natural rack that allows air to circulate under the salmon while the skin protects the bottom from the direct heat of the basket.
Leftovers keep for 2 days. Reheat at 50% microwave power for 90 seconds to avoid overcooking.
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