Ingredients:
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1 cup Mini Potatoes (halved)
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1 cup Broccoli
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1/2 Sweet Onion (chopped)
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2 tsps. Extra Virgin Olive Oil (divided)
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3/4 tsp Smoked Paprika (divided)
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2 bulbs Garlic (minced)
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1/2 tsp Sea Salt (divided)
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12 oz. Salmon Fillet (Fresh wild caught)
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Steps:
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Preheat the air fryer to 400ºF (205ºC).
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In a medium-sized bowl, toss the potatoes with half the oil, broccoli, and 3/4 of the smoked paprika,1/2 of minced garlic, and half the salt.
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Add the potatoes & broccoli to the air fryer and bake for 10 minutes, remove and flip and bake for eight to nine minutes longer, until cooked through and crispy. Remove and set aside.
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Meanwhile, season the salmon with the remaining oil, smoked paprika, garlic and salt.
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Place the salmon in the air fryer and bake for seven to nine minutes, depending on thickness, until flaky and cooked through to your liking.
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Divide the salmon and potato combo onto plates. Enjoy!
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Notes:
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Refrigerate in an airtight container for up to three days.
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Top with chopped cilantro.
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Nutritional information per serving:
Calories 388
Fat 16g
Carbs 24g
Sugar 6g
Fiber 4g
Protein 38g