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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Brush salmon fillets with olive oil and season with salt and pepper. Air-fry at 200°C for 7–10 minutes or pan-fry for 4–5 minutes per side until fully cooked.
Heat olive oil in a pan. Sauté minced garlic until fragrant, add asparagus, and cook for 3–5 minutes. Add cherry tomatoes and cook for another 2–3 minutes. Season with salt and pepper.
Trim the roots of enoki mushrooms, rinse, and boil in water for 2–3 minutes until thoroughly cooked. Drain well.
Divide the salmon, vegetables, and enoki mushrooms between two meal-prep containers. Add lemon if desired.
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For a zesty touch, squeeze lemon juice over the dish before serving.
Can I use a different type of mushroom?
Yes, you can substitute enoki mushrooms with other types like shiitake or button mushrooms.
How do I know when the salmon is fully cooked?
The salmon is fully cooked when it flakes easily with a fork and has an opaque color throughout.
Can I grill the salmon instead?
Yes, grilling the salmon is a great alternative. Cook on a preheated grill for about 4–5 minutes per side.
How should I store leftovers?
Refrigerate leftovers promptly in airtight containers and consume within 3–4 days.
What can I serve with this dish?
This dish pairs well with a side of rice or quinoa for a complete meal.
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