Lemon Cajun-Spiced Salmon With Asparagus & Mushroom

  • Prep 10 mins
  • Total 30 mins
  • Easy
  • Serves 4

This is a 30 minute meal that is so savory and flavorful. The Cajun spices on the salmon, and the simple side of asparagus and mushrooms make this a healthy and tasty fish dish to add to your weekly rotation.

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Step-by-step instruction without your screen going to sleep

  • 1 bunch (16 ounces) asparagus, trimmed
  • 1 medium red onion, peeled, diced
  • 8 ounces button mushrooms, thinly sliced
  • 3 tablespoons canola oil, divided
  • kosher salt, as desired
  • ground black pepper, as desired
  • 4 fresh salmon fillets, 6 ounces each
  • 1 tablespoon Cajun seasoning
  • 1 small lemon, sliced thin
  • Step 1

    In a large bowl, add asparagus, red onion, mushrooms, 1 1/2 tablespoons canola oil, salt, and pepper and toss until evenly coated.

  • Step 2

    Rub top of each salmon fillet with remaining oil, then cover fillets generously with Cajun seasoning and top with 2 slices of lemon. Place thermometer in the center of the thicket part of the largest salmon fillet.

  • Step 3

    Install a crisper plate in both baskets. Place the fillets in Zone 1 basket. Feed the thermometer cord through the cutout on the top left of the basket, then place the thermometer in the jack on the bottom left of the display. Place the asparagus mixture in the Zone 2 basket, then insert the basket in unit.

  • Step 4

    Select Zone 1, select AIRFRY, and set temperature to 400°F. Use PROBE button to select Small Preset then use the arrows on the left to select FISH, and the arrows on the right to select desired doneness.

  • Step 5

    Select Zone 2, select AIR FRY, set temperature to 390°F, and set time to 20 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.

  • Step 6

    When Zone 2 time reaches 10 minutes, select START/PAUSE to pause cooking. Remove basket from unit and shake. Reinsert basket and select START/PAUSE to resume cooking.

  • Step 7

    When cooking is complete, use oven mitts to remove the thermometer. Transfer fillets and asparagus mixture to a serving plate and serve.