Lemon Garlic Butter Salmon with 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 well, rinse if desired, drain again, and pat reasonably dry.

3. 3

   Soften the butter and mix it with the crushed garlic, a squeeze of lemon juice, a small pinch of salt, and black pepper.

4. 4

   Brush the salmon lightly with olive oil, season with salt and pepper, and spread most of the lemon-garlic butter over it.

5. 5

   Preheat the salmon compartment to 190 C if your Ninja model recommends preheating. Place the salmon skin-side down if it has skin and air fry at 190 C for 8-11 minutes, depending on thickness.

6. 6

   Mix the beans with the remaining garlic butter, salt, and pepper. Air fry them in the second drawer at 180 C for 6-8 minutes, shaking or stirring once.

7. 7

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