This is the kind of meal that feels indulgent but fits effortlessly into a healthy lifestyle. High in protein, low in carbs, and ready in under 20 minutes, it’s a complete dish that’s as simple as it is satisfying.
The salmon is coated with a creamy yoghurt sauce infused with sundried tomatoes, dill, and Parmesan, adding a burst of flavour to every bite. Meanwhile, the tenderstem broccoli is perfectly seasoned and roasted until lightly crispy, making it the ideal side.
And the best part? It’s all made in the air fryer—quick, fuss-free, and with minimal clean-up. With just under 500 calories and a whopping 45g of protein per serving, this is a meal that works as hard as you do.
Why Salmon
I was never a big fun of fish growing up until I learn beautifully and tasty way to cook it that is not just pan-fry it in a pan. I try to incorporate salmon in our weekly rotation at least once a week, no exception, and sometimes twice a week. Salmon is more than just a source of protein—it’s one of the best foods for your brain and heart. It’s rich in omega-3 fatty acids, which support mood, memory and reduce inflammation. It’s also high in B12 and vitamin D, nutrients that help keep your energy levels steady and your immune system strong. A great option when you want something nourishing and delicious. Omega-3s are essential fats your body really needs—but foods that naturally contain them aren’t all that common. Unless you regularly eat oily fish like salmon or mackerel, you might not be getting enough. That’s why I like to include meals like this one into the week: quick, tasty, and packed with the good stuff your body thrives on.
Tips
- Use a skinless fillet around 110g for best results. Pat it dry with kitchen paper to help the topping stick better.
- Use thick yoghurt like Fage so the topping stays in place while cooking. Don’t flip the salmon during cooking. Keep the yoghurt topping facing up the whole time so it can melt and brown slightly.
- Chop the spinach and sundried tomatoes finely so the sauce spreads evenly.
- Don’t overcook the salmon—check at 10 minutes. It should flake easily but still be juicy.
- Mix the broccoli halfway to make sure it roasts evenly and doesn’t burn on one side.
- If your air fryer is small, cook the broccoli and salmon separately to avoid overcrowding.
- Place the salmon directly in the air fryer basket or onto a parchment tray or silicone liner for easier clean-up.
Storage
I recommend to eat this dish straight away, the softness and juiciness of the salmon straight out of the air-fryer is something special and you won’t be able to have the same result if you re-heat it the day after.
If you have leftovers, let the salmon and broccoli cool completely before storing. Place them in an airtight container and refrigerate for up to 1-2 days. For best results, reheat in the air fryer or oven to maintain the crispy texture of the salmon. Enjoy within a couple of days for the freshest taste
More Salmon Recipes
- Mediterranean Salmon Skewers
- Hot Honey Salmon Bites
- Lemon & Honey Glazed Salmon
- Creamy 1 Pan Salmon & Beans
Air Fryer Stuffed Salmon & Broccoli
Ingredients
- 110 g salmon fillet skinless (1 fillet)
For the yoghurt sauce
- small handful spinach chop finely
- 1-2 sundried tomatoes
- 5-10 g Parmesan cheese
- 60 g yoghurt 5% I have used Fage as it is thick and creamy
- 1 tbsp chopped Dill
- salt& pepper to taste
For the side
- ~100 g tender steam broccoli
- oil salt & pepper to taste
- Parmesan cheese grated
Instructions
- In a bowl add all the yoghurt ingredients and then mix.
- Add the salmon straight to the air fryer basket (I used a baking paper tray) and spread the yoghurt mix on top of the salmon.
- Coat the broccoli with the seasoning and add to the air fryer, next to the salmon.
- Bake 180C for 10-13 minutes (mix the broccoli half way through).