Air-fryer salmon with green beans and almonds

Air-fried salmon and green beans get a bright garlic-lemon finish with toasted almonds.

This recipe makes 4 servings and takes about 10 minutes to prepare plus 14 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out air fryer, mixing bowl, tongs, thermometer. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: salmon fillets: 600 g (1 lb 5 oz); green beans, trimmed: 300 g (10½ oz); lemon zest and juice: 1 large (1 large); garlic, crushed: 6 g (2 cloves); flaked almonds: 40 g (1½ oz); olive oil: 15 ml (1 tbsp). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• salmon fillets — 600 g / 1 lb 5 oz
• green beans, trimmed — 300 g / 10½ oz
• lemon zest and juice — 1 large / 1 large
• garlic, crushed — 6 g / 2 cloves
• flaked almonds — 40 g / 1½ oz
• olive oil — 15 ml / 1 tbsp

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Toss green beans with half the olive oil and air-fry at 190°C/375°F for 5 minutes.

Step 2

Rub salmon fillets with remaining olive oil, garlic and lemon zest; place beside the green beans and cook for 7 to 9 minutes.

Step 3

Toast flaked almonds in a dry pan for 2 minutes until fragrant.

Step 4

Drizzle lemon juice over the salmon and green beans, then add almonds. Salmon must be opaque, flake easily, and reach 63°C/145°F.

Cooking and safety check

Salmon should reach 63°C/145°F in the thickest part. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use pumpkin seeds for a nut-free crunch. Asparagus replaces green beans; reduce its first cooking time to three minutes. Use lime instead of lemon. Almonds are tree nuts.

• Use pumpkin seeds for a nut-free crunch.
• Asparagus replaces green beans; reduce its first cooking time to three minutes.
• Use lime instead of lemon. Almonds are tree nuts.

Allergen notes

This recipe contains or may contain fish, nuts. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Pat salmon dry so its surface browns.
• Choose similar-sized fillets for even cooking.
• Do not add almonds to the basket; they can burn.

Leftovers and storage

Refrigerate within two hours and use within two days. Reheat salmon covered at a low temperature until steaming, then add fresh almonds.

Serving ideas

These sides and finishes suit air-fryer salmon with green beans and almonds without changing the recipe itself.

• Serve with couscous.
• Add a cucumber salad.

Frequently asked questions

Can I cook the beans underneath the salmon?

Yes, but shake them after five minutes to prevent uneven browning.

Can I omit garlic?

Yes; increase lemon zest for fragrance.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.