Pat the salmon fillets dry with a paper towel. Season the top with smoked paprika, garlic powder, salt, and black pepper, gently rubbing the seasoning in.
In a small bowl, mix together Dijon mustard, honey, chopped fresh dill, minced garlic, and lemon juice until well combined.
Spread about 1 tablespoon of the Dijon mixture evenly over the top of each salmon fillet.
Sprinkle panko breadcrumbs over the mustard layer and press gently so they stick.
Lightly spray the tops with avocado oil and a light sprinkle of salt.
Air fry at 360–375°F for 8–9 minutes, until the salmon is cooked through and the panko is golden and crispy.
Heat 1 tablespoon of olive oil in a saucepan over medium-high heat.
Add the rinsed and drained risotto rice along with the chicken bouillon cube, and toast for 30–60 seconds while stirring frequently.
Pour in 1.5 cups of hot water and bring to a vigorous boil.
Cover with a lid, reduce heat to low, and simmer for 15 minutes or until the water is absorbed and the rice is tender.
Fluff the rice with a fork before serving.
Heat 1–2 tablespoons of olive oil in a pan over medium-high heat.
Add the green beans and sauté for 1–2 minutes with the lid on.
Sprinkle generously with salt, then add minced garlic.
Continue cooking for another 3–4 minutes with the lid on, stirring occasionally, until the beans are tender to your liking.
Finish with a squeeze of fresh lemon juice.
