Salmon is air fried in this recipe, then topped with pesto that's been thinned a bit with olive oil, making a fish dish that's as pretty as it is tasty. It's served with a big salad made from lentils, arugula, and red onion, all mixed together with a mustard vinaigrette.
The lentils are canned and only require a quick rinse, saving a lot of prep time since there's no need to cook them. The convenience of store-bought pesto and canned lentils let this meal come together in about 20 minutes.
Pesto Salmon with Lentil and Arugula Salad
4 (5-oz.) skin-on salmon fillets
1 ½ tsp. kosher salt, divided
1 tsp. black pepper, divided
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice, plus 1 lemon, cut into wedges (from 2 lemons)
1 Tbsp. Dijon mustard
8 Tbsp. extra-virgin olive oil, divided
2 (14.28-oz.) cans lentils, drained and rinsed
¾ cup chopped red onion (from 1 small [6 oz.] red onion)
½ cup chopped fresh flat-leaf parsley
4 cups packed baby arugula (4 oz.)
½ cup jarred basil pesto (from 1 [7-oz.] jar)
1. Preheat air fryer to 375° for 3 minutes. Sprinkle salmon evenly with 1 teaspoon of the salt and ½ teaspoon of the pepper. Lightly coat air fryer basket with cooking spray. Add salmon, skin side down, to basket; cook until golden brown, fish flakes easily with a fork, and thermometer inserted in center of fillets registers 145°, about 9 minutes.
2. Meanwhile, whisk together vinegar, lemon juice, mustard, and 6 tablespoons of the olive oil in a large bowl. Add lentils, onion, parsley, and remaining ½ teaspoon each salt and pepper; fold in arugula, and set aside.Whisk together pesto and remaining 2 tablespoons olive oil in a small bowl.
3. Divide salad evenly among 4 plates, and place salmon fillets on top or alongside. Spoon pesto mixture evenly over salmon. Serve with lemon wedges.
Active time: 20 minutes
Total time: 25 minutes