Blackened Air Fryer Salmon with Cucumber-Avocado Salsa
Straight from Skinnytaste's new cookbook, this Blackened Air Fryer Salmon recipe, topped off with a fresh cucumber-avocado salsa, has the perfect texture & just the right amount of heat. 340 calories and 3 Weight Watchers SP
Servings: 4 Servings
- 2 tablespoons chopped red onion
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 1/4 + 1/8 teaspoon kosher salt
- Freshly ground black pepper
- 4 Persian (mini) cucumbers* diced
- 6 ounces Hass avocado (1 large) diced
In a small bowl, combine the paprika, cayenne, garlic powder, oregano, thyme, salt and black pepper.
Spray both sides fo the fish with oil and rub all over. Coat the fish all over with the spices.
Preheat the air fryer to 400 degrees F.
Working in batches, arrange the salmon fillets skin side down in the air fryer basket.
Cook until the fish flakes easily with a fork, 5 to 7 minutes, depending on the thickness of the fish. (For a toaster oven-style air fryer, the temperature and timing remain the same.)
Serve topped with the salsa.
In a medium bowl, combine the red onion, lemon juice, olive oil, salt and pepper to taste. Let stand for 5 minutes, then add the cucumbers and avocado.
Recipe printed with permission from The Skinnytaste Air Fryer Cookbook by Gina Homolka
*If Persian cucumbers are not available, use English cucumbers (unpeeled) instead.
Weight Watchers Points: 3 (Freestyle SmartPoints)
Serving: 1Fish Fillet + 3/4 Cup Salsa | Calories: 340kcal | Carbohydrates: 8g | Protein: 35g | Fat: 18.5g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 396mg | Fiber: 4g | Sugar: 2g