These air fryer lemon dill salmon bowls are a healthy and flavorful meal featuring perfectly cooked salmon, roasted vegetables, and a tangy lemon dill sauce served over fluffy quinoa.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves: 4 people
Ingredients:
For the Salmon:
- 4 salmon fillets (about 5 oz each)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dill weed (dried or fresh)
- Salt and black pepper to taste
- 1 lemon, sliced
For the Bowl:
- 2 cups cooked quinoa
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
For the Lemon Dill Sauce:
- ¼ cup Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions:
- Prepare the Salmon:
- Drizzle olive oil over the salmon fillets and season with garlic powder, dill, salt, and black pepper. Place lemon slices on top of each fillet.
- Cook the Salmon:
- Preheat the air fryer to 375°F (190°C) for 3 minutes. Place the salmon fillets in the air fryer basket and cook for 10-12 minutes, depending on the thickness, until cooked through and flaky.
- Roast the Vegetables:
- Toss asparagus and cherry tomatoes with olive oil, salt, and black pepper. Roast in the air fryer at 375°F (190°C) for 8 minutes or until tender.
- Prepare the Sauce:
- In a small bowl, mix Greek yogurt, dill, lemon juice, Dijon mustard, salt, and black pepper until smooth.
- Assemble the Bowls:
- Divide quinoa among four bowls. Top with roasted vegetables and salmon fillets. Drizzle with lemon dill sauce and garnish with fresh dill.
Nutritional Information (Per Serving):
- Calories: 360
- Protein: 30g
- Carbohydrates: 24g
- Fat: 15g
- Fiber: 5g
- Sugar: 3g
Notes:
- Substitute quinoa with rice or couscous if preferred.
- Add avocado slices for extra creaminess.
- Leftovers can be stored in the refrigerator and reheated in the air fryer for 2-3 minutes.
Enjoy this bright and flavorful air fryer lemon dill salmon bowl—a perfect meal for lunch or dinner! 🥗✨