The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.

Portobello & Rosemary Salmon

Portobello & Rosemary Salmon

Posted by LOUISE STURHLING on Jun 13th 2018




14 Ounces Salmon

For Rosemary Marinade

2 teaspoons olive oil

1 tablespoon dried grounded basil leaves

1 pinch salt

2 cup low sodium Soy sauce

1 teaspoon of black pepper

2 tablespoons chopped fresh Rosemary

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon turmeric

For Vegetables

10 fresh Sweet Cherry tomatoes

1 bag of baby spinach (about 10 ounces)

1 medium yellow potatoes, sliced

2 Portobello mushrooms


1. Preheat the Air fryer to 360°F. Prepare marinade by mixing ingredients in a bowl. Cut the salmon into two 7-ounce portions and add to bowl with marinade and mix well so fish is covered with marinade. Marinate fish for 10 minutes in a fridge.

2. Place Portobello mushrooms, sliced potatoes, and tomatoes in a bowl. Add Rosemary marinade ingredients and mix gently so that vegetables are coated in oil and spices.

3. Cook spinach by boiling in water for 5 minutes.

4. Place pieces of marinated salmon into Air Fryer basket and grill at 360°F for 20 minutes (10 minutes on each side).

5. Remove cooked fish from basket. Place mushrooms, tomatoes and sliced potatoes into the cooking basket and grill at 360°F for another 20 minutes. Halfway during the cook time, remove basket and turn mushrooms and potatoes to ensure even cooking.

6. Serve on a plate with a glass of Chardonnay. Enjoy!