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Air Fryer Greek Salmon with Tomato-Cucumber Salad

A delicious and healthy dish combining rich salmon flavor with a fresh and zesty tomato-cucumber salad, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Salmon Preparation
  • 2 pieces salmon fillets Ensure skins are removed for best texture.
  • 2 tablespoons olive oil
  • 1 whole lemon (zested and juiced)
  • 1 teaspoon dried oregano Adjust to taste.
  • 1 teaspoon garlic powder Adjust to taste.
  • to taste none Salt and pepper Season to personal preference.
Salad Ingredients
  • 1 cup cherry tomatoes (halved)
  • 1 whole cucumber (diced)
  • to taste none Fresh parsley (for garnish)

Method
 

Preparation
  1. In a bowl, mix olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper to make the herb paste.
  2. Coat the salmon fillets with the herb paste.
Cooking
  1. Preheat the air fryer to 400°F (200°C).
  2. Place the salmon fillets in the air fryer basket and cook for 10-12 minutes until cooked through and flaky.
Salad Preparation
  1. In another bowl, combine cherry tomatoes, cucumber, and a drizzle of olive oil.
Serving
  1. Serve the salmon with the tomato-cucumber salad on the side and garnish with fresh parsley.

Notes

Serve hot with a slice of lemon or a sprinkle of feta cheese on top of the salad. Make sure to store leftovers in an airtight container in the refrigerator. The salmon is best eaten within 2 days, and the salad is best enjoyed fresh.