Air Fryer Garlic Dijon Salmon with Sautéed Summer Vegetables
This air fryer garlic Dijon salmon with sautéed summer vegetables is easy to make and absolutely delicious. The salmon is brushed with the most delicious garlic Dijon marinade before air frying for 11-12 minutes. It comes out perfectly every single time. The edges are slightly crispy, and the center is moist and flaky. Paired with the ratatouille inspired sautéed vegetables, this dinner is a winner.
About the Sautéed Vegetables
The vegetables are sautéed in a hot pan with a touch of olive oil, then finished with a dollop of butter and fresh squeezed lemon. Lightly seasoned with salt and black pepper, I could honestly eat the entire pan. Be sure to cut the vegetables so they are all roughly the same size. That way you get a little taste of everything in eat bite.
What’s great, is that this entire meal comes together in under 30 minutes making it perfect any night of the week. This is one of those recipes that’s easy enough for a weeknight but pretty enough for a dinner party. Let me know if you guys give this air fryer recipe a try.
Ingredients Needed for Air Fryer Garlic Dijon Salmon with Sautéed Summer Vegetables
Salmon – You’ll need one pound of salmon for this recipe. Be sure to remove any pin bones from the salmon and pat it dry with a paper towel or clean kitchen cloth. I like using Atlantic or Scottish salmon, but you can use whatever you enjoy most. It’s best to leave the skin on when air frying. It helps lock in the juices and keeps the fish moist while cooking. Option to remove the skin once the salmon is cooked.
Salmon Marinade – Combine olive oil, fresh squeezed lemon juice, honey, Dijon mustard, freshly chopped Italian parsley, minced garlic, salt and black pepper in a mixing bowl. Whisk well and brush this mixture over the salmon fillets.
Vegetables – This sautéed vegetable recipe calls for olive oil, diced sweet onion, minced garlic, diced red bell pepper, diced zucchini, corn kernels, fresh squeezed lemon juice, butter, salt and black pepper.
Herbs – Finish this dish with fresh basil chiffonade. Option to use Italian parsley instead.
How to Make Air Fryer Garlic Dijon Salmon with Sautéed Summer Vegetables
Make the Salmon
Preheat the air fryer to 400 degrees. In a mixing bowl combine, olive oil, fresh squeezed lemon juice, honey, Dijon mustard, freshly chopped Italian parsley, minced garlic, salt and black pepper. Whisk well and set aside.
Pat the salmon fillets dry with a paper towel. Leave the skin on. Brush the salmon with the garlic Dijon marinade. Make sure it is well coated.
Spray the inside of the air fryer with non-stick cooking spray. Add the prepared salmon to the air fryer (skin side down) and cook for 11-12 minutes at 400 degrees. This will give you a medium well temperature on the salmon. Cooking time will also vary based on the thickness of your fish. Remove the salmon from the air fryer (option to remove the skin).
Make the Sautéed Vegetables
While the salmon is air frying, heat a large skillet over medium high heat. Add the olive oil. Once the olive oil is hot, (but not smoking) add the diced onion and thinly sliced garlic.
Sauté for 1-2 minutes, then add the diced red bell pepper, diced zucchini and corn kernels. Season everything with salt and black pepper. Once the vegetables have softened add fresh squeezed lemon juice and butter to the pan. Toss until the butter is melted and everything is well coated.
Assemble the Dish
Add your favorite greens to the bottom of your plate. Next, add one of the salmon fillets. Top with the vegetable sauté and fresh basil chiffonade. Serve hot and enjoy.
Storage
Store any leftover salmon in an airtight container in the refrigerator for up to three days. Reheat in the microwave until warmed through. Store any extra sautéed vegetables in a separate airtight container in the refrigerator for up to three days. Reheat in the microwave.
Looking for more salmon recipes?
Air Fryer Garlic Dijon Salmon with Sautéed Summer Vegetables
Ingredients
Garlic Dijon Salmon
- 1 lb. salmon, skin on, two 8-ounce fillets
- 2 tablespoons olive oil
- 1 tablespoon lemon juice , fresh squeezed
- 1 tablespoon Italian parsley , chopped small
- 2 teaspoons honey
- 2 teaspoon garlic, minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Sautéed Summer Vegetables
- 1 tablespoon olive oil
- 1 teaspoon garlic, thinly sliced, about 1 clove
- ¾ cup sweet onion, diced small
- 1 cup corn kernels, remove from cob
- 1 cup zucchini, remove ends, dice small
- 1 cup red bell pepper, core, dice small
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon butter
- salt, to taste
- black pepper , to taste
Equipment
- 1 mixing bowl for marinade
- 1 brush to brush the marinade over the salmon
- 1 air fryer
- 1 large, non-stick skillet
Instructions
Make the Salmon
- Preheat the air fryer to 400 degrees. In a mixing bowl combine, olive oil, fresh squeezed lemon juice, honey, Dijon mustard, freshly chopped Italian parsley, minced garlic, salt and black pepper. Whisk well and set aside.
- Pat the salmon fillets dry with a paper towel. Leave the skin on. Brush the salmon with the garlic Dijon marinade. Make sure it is well coated.
- Spray the inside of the air fryer with non-stick cooking spray. Add the prepared salmon to the air fryer (skin side down) and cook for 11-12 minutes at 400 degrees. This will give you a medium well temperature on the salmon. Cooking time will also vary based on the thickness of your fish. Remove the salmon from the air fryer (option to remove the skin).
Make the Sautéed Vegetables
- While the salmon is air frying, heat a large skillet over medium high heat. Add the olive oil. Once the olive oil is hot, (but not smoking) add the diced onion and thinly sliced garlic.
- Sauté for 1-2 minutes, then add the diced red bell pepper, diced zucchini and corn kernels. Season everything with salt and black pepper. Once the vegetables have softened add fresh squeezed lemon juice and butter to the pan. Toss until the butter is melted and everything is well coated.
Assemble the Dish
- Add your favorite greens to the bottom of your plate. Next, add one of the salmon fillets. Top with the vegetable sauté and fresh basil chiffonade. Serve hot and enjoy.
3 Comments on “Air Fryer Garlic Dijon Salmon with Sautéed Summer Vegetables”
For those of us without an air fryer do you recommend cooking it in a regular oven or pan frying? Can’t wait to try this!
Oven works great! I’d suggest 350 degrees at 13-15 minutes for medium temperature.
I cooked this salmon recipe in the oven instead because I don’t have an air fryer and it was devine. Will definitely be making again.