Sprig Originals's kitchen / Air Fryer Salmon with Blistered Tomatoes and Olives
Air Fryer Salmon with Blistered Tomatoes and Olives
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
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
- 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.
- 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.
- 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.
- Scatter the olives over the tomatoes and cook 2 minutes more at 400°F, just to warm them through and finish bursting the tomatoes.
- 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
- Fillets thinner than 1 inch will be done at 7 minutes; start checking early, as salmon goes from silky to dry fast.
- No cherry tomatoes? Halved grape tomatoes or thick wedges of Roma work the same way — just keep them in one layer so they blister instead of steam.
- If your basket is small, cook the tomatoes and salmon in two rounds and hold the first batch under foil; the tomato juices reheat everything when combined at the end.
- Mop the juices up with warm pita or crusty bread — no extra cooking required.
Nutrition (per serving, estimated)
421calories
37gprotein
7gcarbs
27gfat
Estimates only — values vary with brands and portions.
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