- Level
- easy
- Prep Time
- 20 mins
- Cooking Time
- 16 mins
- Serves
- 2
Ingredients
- ¼ cup
- butter, cubed
- 55 g
- 1
- shallot, finely chopped
- 1
- lemon, zest finely grated
- 1
- broccoli with stem, stem peeled, cut into 6 wedges (see note)
- ¼ cup
- sesame seeds
- 35 g
- 3 tbsp
- panko breadcrumbs
- ¾ lb
- salmon fillet with skin, cut into 2 pieces
- 340 g
- Lemon wedges, for serving
Directions
- Step 1
- In a microwave-safe bowl, combine the butter, shallot and lemon zest. Heat in the microwave oven for 45 seconds or until the butter has melted.
- Step 2
- In another bowl, coat the broccoli wedges with 2 tbsp (30 ml) of the melted butter mixture. Season with salt and pepper.
- Step 3
- Place the broccoli in the basket of an air fryer. Cook for 6 minutes at 400°F (200°C) or until nicely browned. Remove the broccoli from the air fryer and set aside in the same bowl.
- Step 4
- Meanwhile, in the bowl with the remaining butter mixture, add the sesame seeds and panko. Mix well. Season with salt and pepper.
- Step 5
- Line the basket of the air fryer with a silicone mat or parchment paper. Place the salmon in the basket, skin-side down and evenly spaced out. Season with salt. Top the salmon with the panko mixture, pressing down lightly. Cook for 8 to 10 minutes at 350°F (180°C) or until the desired doneness. Remove the salmon from the air fryer and place on plates.
- Step 6
- Reheat the broccoli in the air fryer for 1 minute at 350°F (180°C). Transfer the broccoli to the plates of chicken. Serve with lemon wedges.
Tips
Eating the broccoli stem allows you to profit from its nutrients, such as fiber, vitamin C and antioxidants, while also reducing food waste.
