Teriyaki Salmon and Asparagus
Teriyaki Salmon
Atlantic Salmon drizzled in a decadent teriyaki sauce.
Fresh Asparagus
Sautéed Asparagus with a spicy kick.
- Salmon
- Fresh Asparagus
- Teriyaki Sauce
- Garlic Powder
- Sea Salt
- Pepper
- Smoked Paprika
- Parsley Flakes
- Red Pepper Chilli Flakes
- Sesame Seeds
- Cooking oil of choice. (I prefer Extra Virgin Olive Oil)
- Defrost your salmon.
- Wash it and pat dry.
- Season the salmon on both sides with garlic powder, sea salt, pepper, smoked paprika and parsley flakes.
- Allow the salmon to marinate for 15 minutes.
- While the salmon is marinating, prep your asparagus. Start by cutting off the ends of asparagus.
- Wash your asparagus.
- Drizzle the asparagus evenly with your oil of choice
- Season evenly with garlic powder, sea salt, pepper and red pepper chili flakes.
- Pour a tablespoon of oil into a sauté pan and set the temperature to medium and allow it to heat.
- Just before the pan reaches the smoke point, add the asparagus.
- While the asparagus is cooking, add your salmon to the air fryer (adhere to the time and temperature recommendations of your air fryer).
- Cook the asparagus for 8-10 minutes, covering the asparagus with a lid the last two minutes.
- Remove the lid and remove the asparagus from the pan.
- When the salmon is complete, evenly brush your teriyaki sauce on the salmon.
- Place the salmon back in the air fryer for 3 minutes.
- Remove the salmon, sprinkle it with sesame seeds and pair it with your asparagus.
