Salmon And Asparagus Stir Fry Recipes

AIR FRYER SALMON AND ASPARAGUS FOR ONE

Air Fryer Salmon and Asparagus for One image

A wonderful meal for one, ready in a flash. The sauce is slightly smoky, slightly tangy, and slightly sweet-the perfect complement to perfectly cooked salmon and tender asparagus.

Provided by Rebekah Rose Hills

Time 21m

Yield 1

Number Of Ingredients 8

Ingredients

1 tablespoon honey
1 tablespoon olive oil
2 teaspoons Dijon mustard
⅛ teaspoon ground paprika
⅛ teaspoon salt
⅛ teaspoon black pepper
1 (6 ounce) fillet salmon fillet, thawed if frozen and patted dry
½ pound fresh asparagus, trimmed

Steps:

Stir together honey, olive oil, mustard, paprika, salt, and pepper in a small bowl. Whisk well to form a slightly thick sauce.
Brush about 1/2 of the marinade all over both sides of the salmon fillet and place it into the air fryer basket. Air-fry at 400 degrees F (200 degrees C) for 4 minutes.
Open the basket and place the asparagus around the fillet as best you can, being careful not to cover it. Brush remaining sauce all over the asparagus and on top of the salmon fillet.
Air-fry at 400 degrees F (200 degrees C) until salmon is cooked through and asparagus is tender, 6 to 7 more minutes.

Nutrition Facts : Calories 481.5 calories, Carbohydrate 28.5 g, Cholesterol 74.7 mg, Fat 23.6 g, Fiber 4.9 g, Protein 41 g, SaturatedFat 4.1 g, Sodium 616 mg, Sugar 21.4 g

SALMON AND ASPARAGUS IN FOIL

Salmon and Asparagus in Foil image

This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.

Provided by PaulaG

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 sheets aluminum foil, wrap (12-inch by 18-inch)
4 (5 ounce) salmon fillets
1 lb asparagus
1 fresh lemon
fresh ground black pepper
seasoning salt
lemon wedge (to garnish)

Steps:

Preheat oven to 450 degrees.
Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
Spray the center of each foil sheet with non-stick cooking spray.
Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
Bring up the sides of foil and fold top over twice.
Seal ends, leaving room for air to circulate inside the packet.
Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
Serve with lemon wedges on the side.
Please use caution when opening the foil packs, as the steam is very hot.

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