Ingredients:

  • 2 fillets of salmon (6 oz each - about 170 g each)
  • 3 tablespoons pesto (90 g)
  • Salt and pepper to taste
  • 1 cup quinoa (170 g)
  • 2 cups water or vegetable broth (480 ml)
  • Pinch of salt
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 cup cucumber, diced (150 g)
  • 1 cup fresh spinach (30 g)
  • 1 tablespoon olive oil (15 ml)
  • Fresh lemon wedges, for serving (optional)

Instructions:

  1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water or broth, and a pinch of salt. Bring to a boil.
  2. Reduce to low heat, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy.
  3. Preheat the air fryer to 400°F (200°C). Pat salmon fillets dry with a paper towel and season with salt and pepper.
  4. Spread pesto evenly over the top of each fillet.
  5. Place salmon in the air fryer basket, skin-side down. Air fry for 8-10 minutes, or until salmon is cooked through.
  6. In a bowl, toss together cherry tomatoes, cucumber, and spinach with olive oil and a splash of lemon juice if desired.
  7. Fluff quinoa and divide among two bowls. Top with air-fried salmon and the tossed vegetable mixture.
  8. Serve the bowls warm, with lemon wedges on the side.