Prep Time: 15 Minutes
Servings: 2


  • 2 6-oz salmon fillets
  • Salt & Pepper
  • 1/4 cup Minerva Dairy butter
  • 2 teaspoons lemon juice
  • 2 Tablespoons fresh rosemary, chopped
  • 1/2 teaspoon minced garlic
  • 1/2 pound asparagus, optional



  1. Season salmon with salt & pepper.  Rub gently into flesh.
  2. Preheat air fryer at 380 for 5 minutes.
  3. Spray basket with nonstick cooking spray and lay fillets skin-side down.
  4. If cooking asparagus, clean, snap off thicker ends and lay beside salmon.
  5. Lightly spray top of salmon and asparagus with nonstick olive oil spray.
  6. Cook for 8-10 minutes depending on thickness.

Lemon Butter Sauce

  1. While salmon is cooking, make lemon garlic butter sauce.
  2. Add all sauce ingredients to a microwave safe bowl.  Cook on high in microwave, about 1 minute, or until butter has melted.
  3. Remove salmon and top with butter sauce.  Garnish with parsley, lemon slices and a sprig of rosemary.  Serve additional sauce on side.

2 Cookin’ mamas

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