Air-Fried Salmon and Cucumber Protein Salad

Name: Air-Fried Salmon and Cucumber Protein Salad
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 0.5 LB Salmon; 0.5 TSP Olive Oil; 0 FREE Salt; 0 FREE Pepper (Black); 0.25 TBSP Garlic Powder; 0.25 TBSP Smoked Paprika; 1 TSP Chili Lime Seasoning; 2.5 Persian Cucumber; 1.75 TBSP Fresh Dill; 0.5 Avocado; 1 TBSP Greek Yogurt; 1 TBSP Avocado Mayo; 0.25 TBSP Dijon Mustard; 0.5 lemon Lemon Zest; 0.25 lemon Lemon Juice

Air-Fried Salmon and Cucumber Protein Salad is a bright, high-protein meal with tender, spice-rubbed salmon, crisp cucumbers, creamy avocado, and a tangy lemon-dill dressing. It comes together quickly and works well as a light lunch or satisfying dinner. The warm salmon is flaked into the chilled salad just before serving for the best texture contrast.

Air-Fried Salmon and Cucumber Protein Salad is a bright, high-protein meal with tender, spice-rubbed salmon, crisp cucumbers, creamy avocado, and a ta... Show more

By Shredhappens · Original recipe

20min

healthy

nutritious

gluten free

high protein

low carb

Method

Preheat air fryer

Preheat the air fryer to 400� F so it is fully hot by the time the fish is ready to cook.

Season the salmon

Pat the Salmon dry with paper towels, then set it on a plate or tray. Drizzle with Olive Oil (or mustard, for drizzling) and rub it over the top and sides. Sprinkle all over with Salt (to taste), Black Pepper (to taste), Garlic Powder, Smoked Paprika, and Chili Lime Seasoning, pressing the seasonings on gently so they adhere well.

Air-fry the salmon

Place the seasoned salmon in the air fryer basket in a single layer. Cook at 400� F for 12 minutes, until the salmon is cooked through and lightly browned at the edges. The center should flake easily with a fork.

Prep the salad base

While the salmon cooks, thinly slice the Persian Cucumber (thinly sliced) and add it to a large bowl. Finely chop the Fresh Dill (finely chopped). Cut the Avocado (small, cubed) in half, remove the pit, cube the flesh, and add it to the bowl along with the dill.

Whisk the dressing

In a small bowl, stir together the Greek Yogurt, Avocado Mayo, Dijon Mustard, Lemon Zest (from 1 lemon), and Lemon Juice (from half a lemon) until smooth and creamy. Pour the dressing over the cucumber, dill, and avocado, then toss gently to coat everything evenly.

Flake and serve

Transfer the cooked salmon to a plate or cutting board and let it sit for about 1 minute, just until cool enough to handle. Break it into bite-size flakes, add it to the dressed salad, and toss very gently so the salmon stays in nice pieces. Taste and adjust with a little more salt, black pepper, or lemon juice if needed, then serve right away.