Description
A quick and healthy dinner that feels restaurant-worthy! This air fryer teriyaki salmon is paired with tangy pickled cucumbers, roasted asparagus, and a creamy feta sauce. Perfect for a flavorful, budget-friendly meal in under 30 minutes.
Ingredients
Scale
Quick Pickled Cucumbers:
- ½ cucumber, thinly sliced
- ¼ cup white vinegar (or rice vinegar/red wine vinegar)
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
- ¼–½ tsp fresh ginger, grated (or a pinch of dried ginger)
- Thinly sliced red onion or shallot (optional)
Teriyaki Salmon:
- 4 salmon portions (about 1 pound)
- 1 tbsp mirin (or extra rice vinegar, sake, or cooking sherry)
- 2 tbsp soy sauce (or coconut aminos/tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp fresh lime juice (or juice from ½ lime)
- 1 tbsp brown sugar (or maple syrup)
- Salt, to taste
Roasted Asparagus:
- 1 bunch asparagus, tough ends trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
Creamy Feta Sauce:
- ¼ cup Greek yogurt
- 4 oz feta cheese
- Optional: A squeeze of lemon
Instructions
-
Prepare the Quick Pickled Cucumbers:
- Mix vinegar, honey, salt, pepper, and ginger in a bowl.
- Add cucumber slices and red onion or shallot (if using). Stir to coat.
- Refrigerate until ready to serve.
-
Make the Teriyaki Sauce:
- Whisk together mirin, soy sauce, rice vinegar, lime juice, and brown sugar.
-
Cook the Salmon:
- Lightly salt salmon portions. Brush with teriyaki sauce.
- Air fry at 400°F for 15–18 minutes, basting with sauce every 5 minutes. Salmon is done when the internal temperature reaches 125°F.
-
Roast the Asparagus:
- Toss trimmed asparagus with olive oil, salt, and pepper.
- Roast at 400°F for 5–10 minutes, depending on thickness, turning halfway through if needed.
-
Make the Creamy Feta Sauce:
- Blend Greek yogurt and feta in a food processor until smooth. Add lemon juice if desired.
-
Plate and Serve:
- Spread feta sauce on the plate, add salmon, top with roasted asparagus, and garnish with pickled cucumbers.
- Prep Time: 10
- Cook Time: 20