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Air Fryer Salmon Flatbreads
Ingredients
1 tbsp
red wine vinegar
2 tbsp
olive oil, divided
1 tbsp
capers, chopped
2
scallions, 1 finely chopped and 1 thinly sliced
1 pt
grape tomatoes
1 lb
skinless salmon filet, cut into 1 1/2 inch pieces
1 tbsp
chopped flat-leaf parsley
Labneh or Greek yogurt
Dairy
4 pieces
naan or flatbread, warmed
2 c
baby arugula or kale
Sliced scallion
Produce
Crumbled feta
Dairy
Instructions
1
Heat air fryer to 400°F. In bowl, toss tomatoes and remaining tablespoon oil with 1/4 teaspoon each salt and pepper. Season salmon with 1/4 teaspoon each salt and pepper.
2
Place salmon in single layer on 1 side of air fryer and add tomatoes to remaining space (piling them is great). Air-fry until salmon is just barely opaque throughout, 6 minutes.
3
Transfer tomatoes to bowl with vinegar-scallion mix and toss to combine, then toss with parsley.
4
Spread labneh or yogurt on flatbreads, top with salmon and arugula, then spoon tomato mixture on top. Sprinkle with sliced scallions and crumbled feta if desired.
Notes
Nutrition Facts
(per serving)
Calories:
1948 calories
Servings:
4 servings
Carbohydrates:
42 g
Fat:
129 g
Fiber:
10 g
Protein:
134 g
Sugar:
6 g
Meal Effort
Preparation:
0 minutes
Cook:
15 minutes
Total:
15 minutes