Fresh Herbed Salmon

Prep Time:

20 min

Cook Time:

All cooking times listed in Steps





About the Recipe


  • 2 fresh salmon fillets

  • Heavy cream

  • 1 small bag Fingerling potatoes

  • 1 bunch whole carrots with stems

  • Fresh Rosemary, Thyme, Chives, Parsley, Dill

  • Fresh lemon

  • 1 small jar capers (optional)

  • 1 container 4-cheese blend (Parmesan, Romano, Asiago, Provolone)

  • Olive oil

  • 3 cloves Garlic

  • Sea salt grinder

  • Garlic pepper grinder

  • Air-fryer

  • Foil


(Potatoes and carrots will take longer than salmon so start them first)

Garlic and Parmesan Roasted Potatoes and Rustic Carrots

Step 1: Wash potatoes and carrots well and pat dry with paper towel. Cut back most of the carrot stems. Leave the tops.

Step 2: Coat baking sheet with olive oil, herbs, garlic, sea salt, and garlic pepper. Roll the carrots and

potatoes around until they are completely coated.

Step 3: Bake at 425° for 17 min.

Step 4: Turn carrots and potatoes and sprinkle with shredded 4-cheese blend. (Parmesan, Romano, Asiago, Provolone).

Step 5: Place back in the oven for 2 more minutes.

Fresh Herbed Salmon

Step 1: Set out Garlic Pepper and Sea Salt grinders, Dill, Garlic Powder, olive oil, a fresh lemon, and chopped garlic

Step 2: Rinse salmon and pat dry with paper towel. Set aside.

Step 3: Wash and chop fresh Rosemary, Thyme, Chives, Parsley. NO STEMS.

Step 4: Brush salmon with olive oil. Sprinkle with fresh herbs, garlic, and all of the seasonings.

Step 4: Make a foil dish with rolled up sides to cook the salmon in so the air fryer stays fresh to death. Brush the bottom with olive oil and sprinkle with the herbs, garlic, and seasonings for the bottom of the fish. Place sliced lemon on the foil. Place fish on top and 2 more lemon slices on top of the salmon.

Step 5: Press Seafood button on Air fryer which will set it to 375° / 10 min.

Lemon-Herb Sauce

Step 1: Add 1-2 TBS Olive oil and 1 TBS chopped garlic to sauce pan.

Step 2: Add sea salt and garlic pepper, dill, celery salt and squeeze a lemon wedge into the pan (NO SEEDS)

Step 3: Stir in 1/2 C (ish) heavy cream. Stir constantly.

Step 4: Add chives, thyme and parsley (I don’t add rosemary here because then you can only taste the rosemary). I also don’t like capers but if you do, this is where you’d add them.

Step 5: Swirl or drip sauce onto plate. Place salmon, carrots and potatoes. Drizzle sauce on salmon. Serve.