Crispy Skin Salmon with Salad
Crispy Skin Salmon with Salad
This crispy skin salmon with salad is a simple, reliable meal that delivers great flavour with minimal effort. Frozen salmon portions are gently thawed and carefully dried before cooking, which helps the skin crisp up beautifully in the air fryer. Light seasoning and a quick spray of oil allow the salmon to cook evenly while keeping the flesh tender and moist.
The accompanying salad is intentionally uncomplicated, inspired by classic pub-style sides that pair well with rich fish. Fresh garden lettuce provides a crisp base, while spring onion or red onion adds a mild bite. Walnuts introduce crunch and nuttiness, balancing the richness of the salmon, and crumbled feta brings a creamy, slightly salty contrast.
Finished with a drizzle of French or Italian dressing, the salad complements the salmon without overpowering it. This dish works well as a weeknight dinner or a relaxed weekend meal and can easily be adapted with different salad vegetables if desired. High in protein and healthy fats, it’s filling, nutritious, and straightforward to prepare.
The accompanying salad is intentionally uncomplicated, inspired by classic pub-style sides that pair well with rich fish. Fresh garden lettuce provides a crisp base, while spring onion or red onion adds a mild bite. Walnuts introduce crunch and nuttiness, balancing the richness of the salmon, and crumbled feta brings a creamy, slightly salty contrast.
Finished with a drizzle of French or Italian dressing, the salad complements the salmon without overpowering it. This dish works well as a weeknight dinner or a relaxed weekend meal and can easily be adapted with different salad vegetables if desired. High in protein and healthy fats, it’s filling, nutritious, and straightforward to prepare.
Ingredients
- Frozen salmon portions
- Fresh garden lettuce
- 1 cup cherry tomatoes
- ½ spring onion or red onion
- ½ cup Walnuts
- 50g Fetta cheese
- Drizzle of French or Italian dressing
Method
- Thaw pieces of salmon by soaking them in room-temperature water while still in the plastic wrapping. Once thawed, remove from the plastic and lay skin-side up on three layers of paper towel. Place another three layers of paper towel on top and leave for 5 minutes.
- Turn upside down and remove the paper towel from the flesh side. Spray lightly with oil and season with salt and pepper.
- Place in the air fryer skin-side up, spray lightly with oil, and season again with salt and pepper. Cook at 180 degrees for 12 minutes.
- Prepare the salad: For this salad, I have selected a very easy pub-style salad, but any salad or mixed vegetables will go well with it. Break apart fresh garden lettuce, wash, and place in a bowl.
- Add spring onion, halved cherry tomatoes, crushed walnuts, and crumbled feta cheese.
- Drizzle with your favourite French or Italian dressing.
- Remove the cooked salmon from the air fryer and serve.
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Pro tip: The drier the skin, the crispier it will be. For even cooking in the air fryer, stagger the pieces to allow maximum airflow, and avoid oiling the skin until just before cooking.
Shopping List
- Frozen Salmon portions
- Fresh garden lettuce
- Cherry tomatoes
- Spring onion or red onion
- Walnuts
- Fetta cheese
- French or Italian dressing
Nutrition
Energy460 cal / 1925 kJ
Carbs6g
Net Carbs3g
Fibre3g
Protein36g