Garlic Butter Glazed Salmon with Lemon Green Beans

Steps

1. 1

   Defrost the salmon completely before cooking. Thaw it in the refrigerator, ideally overnight, or keep it sealed in a leak-proof bag in cold water, changing the water about every 30 minutes until thawed. Never thaw it on the counter.

2. 2

   Remove the packaging and pat the salmon very dry with kitchen paper. Drain the canned green beans thoroughly, rinse if desired, drain again, and pat reasonably dry.

3. 3

   Mix the softened butter with the crushed garlic, black pepper, and a small squeeze of lemon juice.

4. 4

   Rub the salmon lightly with olive oil, season lightly with salt and pepper, and place it in the main air-fryer drawer.

5. 5

   Air fry at 190 C. After 5-6 minutes, carefully spread the garlic-butter mixture over the salmon, then cook for another 3-5 minutes. Total cooking time should be 8-11 minutes, depending on thickness.

6. 6

   Season the beans with a very small amount of olive oil, salt, and pepper. Air fry them in the second drawer at 180 C for 6-8 minutes.

7. 7

   Finish the beans with lemon juice. Check the salmon at its thickest point; for food safety, aim for an internal temperature of approximately 63 C. Serve together.