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A quick one-basket dinner: salmon fillet roasted until flaky, asparagus crisp-tender, finished with bright lemon and olive oil.
Made August 24, 2026
Prep
5m
Cook
12m
Serves
Difficulty
easy
Allergens: fish
Cook salmon to an internal temperature of 63°C (145°F).
Wash hands and surfaces after handling raw salmon.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 salmon fillet
150 g asparagus
1/2 lemon
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
Chef's tip: For even cooking, place thicker asparagus spears near the edge of the basket and the salmon in the center.
Chef's tip: If your air fryer runs hot, check the salmon at 10 minutes total; it should flake with a fork but still be moist.
Pat the salmon fillet dry. Trim the woody ends from the asparagus and cut into 5 cm lengths. Cut half the lemon into wedges.
In a small bowl, mix 1 tbsp olive oil, 0.25 tsp salt, and 0.25 tsp black pepper. Brush the mixture over the salmon and asparagus.
Place the asparagus in the air fryer basket in a single layer. Put the salmon fillet on top. Air fry at 200°C for 8 minutes.
Open the air fryer, add the lemon wedges to the basket, and continue air frying for 4 minutes, until the salmon reaches 63°C and flakes easily, and the asparagus is crisp-tender.
Remove everything from the basket. Let the salmon rest for 2 minutes. Serve with the lemon wedges for squeezing.