I have fallen in love. I cannot believe I’ve gone this long without something so amazing in my life, the air fryer! So many of you have been telling me for the past couple of years that I needed to purchase one, but I didn’t want to add to the appliance collection I already have. Eventually, I’m going to run out of cabinet space. I finally decided to do it, and it was the best purchase since my ice cream maker.
I have been cooking everything in it lately, and my oven has been feeling a bit neglected. About three weeks ago, I cut out all processed foods and added sugar from my diet, and I’ve been using my air fryer every night to make healthy and wholesome dinners. It’s made this new food journey a slice of cake, well not literally.
I get asked daily on Instagram for air fryer recipes, so I decided I’d document today’s lunch and share a little tutorial for those of you interested. I know I’m getting ahead here, but this weekend, I’ll be blogging air-fried almond flour chicken fingers (yum!)
The best part about this meal is that it takes about fifteen minutes to make, it’s easy cleanup, and I don’t have to worry about any leftovers. I purchased a pound of salmon from Trader Joe’s and cut them into individual portions for my meals. I’m usually team leftovers, but not when it comes to salmon.
Cooking vegetables in the air fryer is incredible as well. The oven takes about an hour for them to roast, but the air fryer is within minutes. In the summer, there’s nothing worse than a giant oven heating your entire house, and I love that the air fryer doesn’t heat things up.
In the air fryer tray, I spray it with avocado oil to prevent anything from sticking. The tray itself is super non-stick, but the olive oil also adds an extra crisp to the food. The oil is optional, though. That’s the beauty of the air fryer,
I seasoned the salmon and brussels sprouts with onion salt and everything but the bagel seasoning from Trader Joe’s. I cooked them at 375 for about 10 minutes. I always cook my salmon until it reaches 145-degrees. You never want to overcook salmon!
While the salmon and brussels sprouts are cooking, I massaged the kale with Habanero Ranch dressing from Tessemae’s. This is the only non-dairy ranch that I have fallen in love with. I’ve been eating it on my chicken, vegetables, salads, and chopped veggies every day! It adds the perfect flavor and a small kick of spice to all of my food.
I love when the kale has time to sit and marinate in the dressing, so if you want to do this step first to give it more time, that’s what I usually do!
I’ve loved this little avocado & cucumber combo lately!
I chop up half of an avocado, two tbsps of red onion, one mini cucumber, and mix it with onion salt.
I topped the kale with the salmon, brussels sprouts, cucumber & avocado salad, and baby tomatoes. I usually add an extra drizzle of the Tessemae’s dressing over the brussels sprouts to add more flavor.
This has been my go-to for lunch for the past few weeks, and I plan to keep on havin’ it! 💜
Questions for you!
- Do you have an air fryer?
- What is your go-to lunch?
- Any request for air fryer recipes?