Air Fryer Honey Lime Salmon with Coconut Spinach
Easy Air Fryer Honey Lime Salmon with Coconut Spinach - a delicious, healthy dinner in under 30 minutes. Perfect for quick weeknight meals!
Recipe Overview
Easy Air Fryer Honey Lime Salmon with Coconut Spinach - a delicious, healthy dinner in under 30 minutes. Perfect for quick weeknight meals!
Ingredients
- • salmon fillets: 4 (around 6 oz each)
- • honey: 2 tablespoons
- • lime juice: 2 tablespoons
- • lime zest: 1 teaspoon
- • garlic powder: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • baby spinach: 8 cups
- • coconut milk: 1 cup
- • coconut oil: 1 tablespoon
- • red chili flakes: 1/4 teaspoon
- • fresh cilantro: for garnish
Instructions
- 1 Preheat your air fryer to 390°F (200°C). This ensures that the salmon cooks evenly and develops a delightful crispy exterior.
- 2 In a small bowl, whisk together the honey, lime juice, lime zest, garlic powder, salt, and black pepper. This glaze will add a sweet-tangy flavor profile to your salmon.
- 3 Pat the salmon fillets dry with a paper towel. Evenly brush the honey-lime glaze over the top and sides of each fillet, ensuring full coverage for maximum flavor.
- 4 Place the salmon fillets skin-side down in the air fryer basket, ensuring they are not touching. Cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 5 While the salmon is cooking, heat coconut oil in a large skillet over medium heat. Add the baby spinach and sauté for 2-3 minutes until just wilted.
- 6 Pour in the coconut milk and sprinkle with red chili flakes. Stir well and let the mixture simmer for another 2 minutes until the spinach is tender and infused with coconut flavor.
- 7 Serve the salmon over a bed of coconut spinach. Garnish with fresh cilantro for a pop of color and added freshness.
Serving Suggestions
- • This dish is best enjoyed with a side of jasmine rice or quinoa, which will soak up the delicious coconut sauce from the spinach. For a refreshing beverage pairing, consider a chilled glass of Sauvignon Blanc or a light, citrusy beer to complement the tangy lime and rich coconut flavors. To enhance the presentation, consider garnishing your plate with thin lime slices and a sprinkle of toasted coconut flakes. The contrast of colors and textures will make this dish as visually appealing as it is delectable.
Storage Tips
Store any leftover salmon and spinach separately in airtight containers in the refrigerator for up to 3 days. To reheat the salmon, use the air fryer at 350°F (175°C) for about 4-5 minutes to maintain its crispiness. The spinach can be reheated gently on the stovetop over low heat to avoid overcooking. For freezing, wrap each salmon fillet tightly in plastic wrap and then place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating. Note that the texture of the spinach may change slightly when frozen, so it's best enjoyed fresh.
