I love salmon. I hope I make 50 salmon recipes for you because I love salmon so much.

It’s delicious. It’s quick.

One of my favorite ways to make salmon is low and slow and baked. But…

Crispy skin. You don’t get the crunchy, crispy skin when you just pop it in the oven for 30 mins.

I inherited a grill pan from my previous roommate. Grill lines, a yummy crispy skin and a perfect blend of seasoning.

Because I’m a college student, I tend to make smaller portions of food so I just made 8 oz (two fillets). I like to cook one for dinner and one for lunch in a couple days, but I don’t necessarly want four meals worth of salmon! Trader Joe’s has an excellent frozen salmon selection and that’s what I go with.

For this recipe, I used salt, lemon pepper, paprika and rosemary. Just rub it all over the salmon with your oil of choice.

Heat the grill pan with some avocado oil (my preference as it does very well at a high heat)

Pop the seasoned salmon on the heated grill pan with the skin side up. I’m using a medium – medium high heat (we’re going fast & furious today). This is gonna give you that crunch without drying out your salmon– the unforgivable salmon sin.

Let each side cook about three to four minutes per side and watch it carefully for a medium rare salmon if you like it like that. You’re internal temperature should be around 145 to be perfectly food safe (but I’m not checking the temperature, just make sure you got high quality salmon).

When the skin side is down, I added sliced lemon on the top of salmon to soak some of the juice and give it a little extra flavor.

Now… the veg. I used potatoes, peppers, onions and greens beans. I seasoned with salt, lots of pepper, paprika, rosemary, dill, and through some lemons in there for some extra flavor. Cook at 425 F for 20 minuetes (the potatos will not roast completly so if you don’t have an airfryer add the potatoes first for about 15 mins)

Now, take the potatoes out and stick em in the air fryer for 10 mins with the okra as well. Add more time if they need to be crisped up a bit more.

When the potatoes go to the air fryer, this is a great time to start the salmon!

By the time your potatoes and okra are done, the salmon should be hot and crispy.

I love this recipe anytime I don’t want to work too hard, but I want to feel like I’m eating kinda snazzy. It makes me feel healthy but hearty because of the potatoes and oil. The lemon keeps it fresh and the peppers bring that extra snap.

Let me know what you think in the comments!

Recipe:

Ingredients

• 2 Salmon fillets (4 oz)
• Lemon slices (for the salmon)
• 6 red potatoes
• 1 bell pepper
• 1 onion
• 1 cup fresh green beans
• Salt
• Lemon pepper
• Black pepper
• Paprika
• Dried Rosemary
• Dried Dill
• Okra

For the mixed veg:

1. Preheat oven to 425
2. Chop vegetables and potatoes (not okra. Save the okra)
3. Oil the pan well (2-3 tablespoons) and add vegetables. Season with 1/2 ts paprika, 1 ts dried rosemary and 1/2 ts dried dill. Salt and pepper to taste.
4. Roast for 20 minutes. Prepare the salmon
5. Take the potatoes out and add potatoes and okra (seasoned with salt, pepper, and oil) to the air fryer for 12 minutes at 400 degrees fahrenheit
6. Cook the salmon while potatoes and okra cook

For the salmon

1. Coat salmon with one tablespoon of oil (avocado, canola or olive).
2. Season with 1 ts lemon pepper, 1/2 ts salt, 1/2 ts parika, and 1/2 ts dried rosemary
3. Heat 1 Tb avocado oil on a grill pan or cast iron skillet on high heat
4. Reduce heat to medium or medium high. Place salmon skin side up on an oiled pan and roast 3-4 minutes.
5. Flip salmon and add lemon slice to top. Roast for 2-3 minutes or until the skin is crispy and internal temperature reaches 145. If you are using quality salmon, a medium rare salmon is always my favorite. One good test is to take a fork and twist and if the salmon flakes, you should be good to go!