Peppery Lemon Olive-Oil Salmon with Garlic 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

   Rub the salmon with 1 teaspoon olive oil. Season with salt, generous black pepper, some crushed garlic, and a small squeeze of lemon juice.

4. 4

   Place the salmon in the main air-fryer drawer and cook at 190 C for 8-11 minutes, depending on thickness.

5. 5

   Mix the beans with 1 teaspoon olive oil, the remaining garlic, salt, and pepper. Cook them in the second drawer at 180 C for 6-8 minutes, shaking or stirring once.

6. 6

   When the salmon is almost ready, place a small amount of butter on top and let it melt.

7. 7

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