Air Fryer Herbed Salmon and Veggies

One fillet, a couple handfuls of whatever vegetables are in the drawer, one basket. It's the kind of dinner that's done before you'd have finished preheating the oven for a sheet pan.

Make the vegetables match the fish

The only real trick is size. Salmon's going to be done in about ten minutes, so the vegetables need to be cut small enough to cook in the same window. Bite-sized is the target. Broccoli florets, pepper strips, zucchini half-moons and onion wedges all get there. Carrots and potatoes don't; they need a head start or a thinner cut.

Keep things in one layer. If the basket's packed, the vegetables steam instead of browning, and you lose the roasted edges that make this worth eating.

Heads up

Thin tail pieces of salmon can finish at eight minutes. Thick center-cut fillets might want twelve. Check early.

Seasoning that works

Anything goes, but it's worth picking a direction instead of throwing in one of everything. Dill and lemon pepper is classic. Rosemary and garlic leans roasted. The Seasoning Combos That Always Work page has a few blends that are good on both fish and vegetables.

Try this

Swap the herbs for a thick coat of Cajun spice and you've got Cajun Air Fryer Salmon. If you want potatoes in the basket too, Air Fryer Salmon Dinner shows how to stagger them.