Crispy Air Fryer Salmon with Roasted Veggies

1.Preheat the air fryer to 400°F (200°C) for 5 minutes.

2.In a medium bowl, toss the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes with half the olive oil, dried Italian herbs, salt, and pepper until evenly coated.

3.Spread the vegetables in a single layer in the air fryer basket. Cook for 12 minutes, shaking the basket halfway through to ensure even roasting.

4.While the vegetables cook, pat the salmon fillets dry with paper towels. Brush both sides with the remaining olive oil.

5.In a small bowl, mix garlic powder, smoked paprika, salt, and black pepper. Rub this seasoning evenly over the salmon fillets, focusing on the skin side.

6.After the vegetables have cooked for 12 minutes, carefully remove the basket and push the vegetables to one side to make room for the salmon fillets skin-side down.

7.Place the salmon fillets in the basket and air fry everything together for an additional 6 minutes, or until the salmon is cooked through and the skin is crispy. The internal temperature should reach 145°F (63°C).

8.Remove the salmon and vegetables from the air fryer. Drizzle the lemon juice over the salmon and vegetables.

9.Plate the salmon fillets alongside the roasted vegetables. Garnish with chopped fresh parsley and serve immediately.