An air fryer is basically a convection oven, circulating hot air for faster, even cooking. If you don’t have one, no worries, just increase the oven temperature to 425°F. Mayonnaise keeps the salmon incredibly moist during cooking and the mustard and horseradish (if using) add a hint of spice. Check out the Pro Tips if using salmon straight from the freezer.
Ingredients
6 ounces green beans, trimmed
1 garlic clove, minced
Extra virgin olive oil for drizzling
Salt and freshly ground pepper to taste
2 tablespoons mayonnaise
1 teaspoon dijon or grainy mustard
1 teaspoon prepared horseradish (optional)
¼ teaspoon grated lemon zest, plus lemon wedges for serving
2 (5- to 6-ounce) portions king, coho, or sockeye salmon, pin bones removed Available in our Premium Subscription Box
Crusty bread for serving
Directions
Assemble the pan-roast
Preheat the air fryer to 400°F. Line a sheet pan with foil or parchment paper and add the green beans and garlic. Drizzle with oil then season with salt and pepper and toss to coat evenly. Spread the beans out on the sheet pan. Making space between the beans, add the salmon to the pan, skin side down.
Coat Salmon and Air Fry
In a small bowl, combine the mayonnaise, mustard, horseradish (if using) lemon zest and a pinch of salt and pepper. Generously coat the salmon with the mixture on the top side. Transfer the pan to the air fryer or oven and cook until the beans are lightly charred and the salmon is cooked through, about 10 minutes, depending on the thickness of the fillet.
Finish and and serve
Divide the salmon and beans evenly among two plates and serve with lemon wedges and crusty bread.
Pro Tips
Straight From the Freezer
You can use salmon directly from the freezer but it will need a bit of prep and more time in the air fryer. Rinse the salt water from the frozen salmon and pat dry. Spread the salmon with the mayonnaise mixture and cook for 10 minutes. Add the green beans and cook everything together for 10 to 12 minutes longer.
Pair it Up
Match the richness of the salmon with a buttery, lightly oaked chardonnay or balance the richness with a semi-dry, minerally pinot gris.
Change it Up
For a little crunch, sprinkle a tablespoon of panko breadcrumbs over the salmon before cooking.
