This recipe has been a staple in the Tila house for years. Sweet chili sauce is a quick way to perk up plain salmon and asparagus. The sauce is the perfect balance of sweet, salt, spicy and tangy, and it’s naturally gluten free, to boot. I prefer brands made in Thailand. To make this a complete meal, serve it with brown rice or quinoa.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 skinless salmon fillets (about 1 1/2 pounds)
- 8 asparagus spears, trimmed
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Thai sweet chili sauce (see Cook’s Note)
- 2 scallions, thinly sliced on the bias, for garnish
- Cooked brown rice or quinoa, for serving
Instructions
- Preheat your air fryer to 375 to 390 degrees F on the fan setting, if available.
- Place your salmon and asparagus in a large bowl. Sprinkle with the seasoned salt and pepper and toss to coat well. Pour in 1/2 cup of the sweet chili sauce (reserve the rest for glazing) and stir to coat well.
- Arrange the salmon and asparagus in the air fryer so that nothing touches.
- Air fry the salmon and asparagus for 6 to 10 minutes, or until they’re browned on top and cooked through in the center.
- Transfer the salmon and asparagus to a serving vessel and pour the reserved 1/2 cup sweet chili sauce over the top. Garnish with the scallions and serve with brown rice or quinoa.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 482 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 38 g |
| Cholesterol | 94 mg |
| Sodium | 1017 mg |