Calabrian Salmon Bowl

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Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
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Prepare the Wet Rub: Combine the Calabrian peppers, Cajun seasoning, salt, and two tablespoons of avocado oil. Then, divide the wet rub into half into mixing bowls.
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Prepare the vegetables: Medium dice the Yukon gold potato and place it into one of the bowls with the chili wet rub. You will do the same for the following red onion and asparagus. Peel and cut the red onion into large chunks.
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Cut off the bottom woody ends of the asparagus to discard, and cut the rest into thirds. Finally, combine them all with the wet rub.
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Preheat Settings: For the air fryer, preheat it to 400 °F with a cooking time of 10 minutes. For the oven, preheat the oven to 425 °F.
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Cook the Vegetables: For the air fryer, spread the vegetables evenly into the basket or roasting pan. For the oven, roast for 25-30 minutes. The vegetables will be done when the potatoes are easily poked with a fork. If they are not done, cook for another 2 minutes.
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When the vegetables are done, remove them, keep them warm in a kitchen towel-covered container, allowing the steam to escape. While the vegetables are cooking, proceed to the next step to prepare the salmon.
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Prepare the Salmon: While the vegetable mixture cooks, cut the salmon into large chunks, dry with paper towels, combine with remaining wet rub, and set aside.
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Make the Dressing: Clean the bowl used for the vegetables to make the dressing. Chop the rosemary leaves and garlic together and add them to the bowl. Then add tahini, lemon juice, zest, salt, about two tablespoons of water, and remaining avocado oil, whisk, and set aside.
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Cook the Salmon: Preheat the air fryer to 400 °F with a cooking time of 8 minutes, and cook the salmon in a cleaned and dried fryer basket. For the oven, once the vegetables are nearly done, place the salmon chunks on the same or another sheet, ensuring they're coated with the wet rub. Roast the salmon at 425 °F for 10-12 minutes, or until it’s cooked through and flakes easily with a fork.
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Prepare for Plate Up: While the salmon cooks, thinly slice romaine lettuce, spin dry with a salad spinner, and place on ¼ of the plate. Quarter the tomatoes and do the same for them. Then, plate up the roasted vegetables on another ¼ of the plate.
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When the salmon is done, place it on the remaining ¼ of the plate and drizzle the dish with tahini dressing using a spoon.

Ingredients

Equipment

Instructions

Video

Notes

Nutrition