Air Fryer Za'atar Salmon with Blistered Cherry Tomatoes

By Sprig Originals ✓ · cooked up in Sprig

Everything cooks in one air fryer basket: cherry tomatoes get a head start until they slump and split, then salmon fillets go in on top, rubbed with olive oil and za'atar. Fifteen minutes later the fish flakes at the edges, the tomatoes have turned into a jammy, garlicky sauce, and a shower of feta and lemon finishes it. A genuine weeknight dinner with eight ingredients and nothing else to wash.

Ingredients

• 4 fillets skinless salmon fillets, about 6 oz each
• 2 tbsp za'atar
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

• 1 lb cherry tomatoes
• 1/2 cup crumbled feta
• 1 whole lemon, halved

Instructions

1. Preheat the air fryer to 400°F for 3 minutes. Meanwhile, toss the cherry tomatoes in a bowl with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and the black pepper.
2. Tip the tomatoes into the basket in a single layer and air fry at 400°F for 6 minutes, shaking the basket once halfway, until the skins have wrinkled and a few have split.
3. While the tomatoes cook, pat the salmon dry and rub all over with the remaining 2 tablespoons olive oil, the za'atar and the remaining 1/2 teaspoon salt.
4. Push the tomatoes to the edges of the basket and lay the salmon in the middle, spaced apart. Air fry at 400°F for 8 to 10 minutes, until the fish flakes when nudged with a fork at the thickest point (145°F on a thermometer). Thin tail-end fillets may be done at 7 minutes.
5. Slide the salmon and tomatoes onto plates, spooning over any juices from the basket. Scatter with the feta and squeeze the lemon over everything. Serve right away.

Chef's tips

Nutrition (per serving, estimated)

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