Steps
How to make it
Prep 6 min · Cook 14 min
- Pat the salmon fillet thoroughly dry with paper towels; season both sides lightly with salt. Mince 1 garlic clove and rub it over the fish.
- Cut the broccoli into small florets, rinse, and drain well. Toss with 1 tsp olive oil and a pinch of salt until every floret is lightly coated.
- Preheat the air fryer to 180°C for 3 minutes.
- Place the salmon in the basket skin-side down (if skin-on) in a single layer—do not stack. Air-fry at 180°C for 8 minutes (add 2 minutes if the fillet is over 2.5 cm thick).
- Open the basket, arrange the broccoli around the salmon, and air-fry 6 minutes more until the broccoli edges are lightly charred and the salmon is golden.
- Insert chopsticks at the thickest part of the salmon—it should pass through easily with no pink juices.
- Transfer to a plate, sprinkle black pepper if you like, and serve right away while hot.
