Air Fryer Salmon with Blistered Tomatoes and Olives

By Sprig Originals ✓ · cooked up in Sprig

A whole Mediterranean dinner from one air fryer basket: cherry tomatoes blister and burst into a sweet, garlicky sauce while salmon fillets cook on top until just flaky. Kalamata olives and a squeeze of lemon go in at the end. Eight ingredients, under half an hour, nothing else to wash up.

Ingredients

• 4 fillets skin-on salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 tsp dried oregano
• 2 cloves garlic, finely chopped
• 2 cups cherry tomatoes
• 1/2 cup pitted kalamata olives
• 1 whole lemon, halved
• kosher salt and black pepper

Instructions

1. Preheat the air fryer to 400°F for 3 minutes. Meanwhile, pat the salmon completely dry and rub each fillet all over with 1 tablespoon of the olive oil, the oregano, the chopped garlic, 1 teaspoon salt, and plenty of black pepper.
2. Toss the cherry tomatoes with the remaining 1 tablespoon olive oil and a pinch of salt, spread them in a single layer in the basket, and air fry at 400°F for 5 minutes, until the skins start to wrinkle.
3. Shake the basket, then nestle the salmon fillets skin-side down among the tomatoes, spacing them so they do not touch. Air fry at 400°F for 8 to 10 minutes, until the thickest part of the salmon reaches 125–130°F and flakes when nudged with a fork.
4. Scatter the olives over the tomatoes and cook 2 minutes more at 400°F, just to warm them through and finish bursting the tomatoes.
5. Lift the salmon onto plates, spoon the tomatoes, olives and all the juices from the basket over the top, and squeeze the lemon halves generously over everything. Rest 2 minutes before serving.

Chef's tips

Nutrition (per serving, estimated)

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