Creamy Pesto Rice w/ Lemon Pepper Salmon

Steps

1. 1

   Cut the salmon filet into bite-sized cubes. Season with paprika, black pepper, and garlic powder to taste.

2. 2

   Place the seasoned salmon cubes in the air fryer and cook at 400°F (200 °C) (200°C (400 °F)) for 8 minutes.

   Start 8-minute timer
3. 3

   While the salmon cooks, prepare the glaze. In a pan, sauté 1 chopped clove of garlic in 1 tbsp of butter. Add 1/2 lemon juice, 2 tsp lemon zest, 1/2 tsp black pepper, 1 tbsp honey, and a pinch of salt. Stir until well combined.

4. 4

   Once the salmon is finished air frying, add the cubes to the glaze pan and toss until thoroughly coated. Set aside.

5. 5

   To prepare the pesto rice, sauté another chopped clove of garlic in a little oil in a separate pan.

6. 6

   Add the heavy cream, salt, pepper, and parmesan cheese to the pan. Stir over low heat until the mixture becomes creamy.

7. 7

   Stir in 3 tbsp of pesto until fully incorporated into the cream sauce.

8. 8

   Add the chopped asparagus spears to the sauce and cook for a few minutes until slightly tender.

9. 9

   Add the cooked rice to the pan and stir until the rice is evenly coated and heated through.

10. 10

    Plate the creamy pesto rice and top with the glazed lemon pepper salmon cubes. Garnish with additional lemon zest and chili flakes as desired.