Thai-ish salad with peanut dressing

Article

Salad

• ▢4 cups cabbage shredded
• ▢½ cup cucumber peeled and chopped
• Chick peas
• Red onion
• 
  
• ▢½ cup salted peanuts/Walnus
• ▢½ cup red bell pepper if you want spice use 1/4 cup hot red pepper, diced

Thai Peanut Salad Dressing

• ▢⅓ cup peanut butter use all natural peanut butter
• ▢3 tablespoons olive oil
• ▢3 tablespoons rice vinegar or regular vinegar
• ▢2 tablespoons coconut aminos tamari, or regular soy sauce
• ▢1 teaspoon granulated sugar substitute or regular sugar
• ▢1 teaspoon garlic minced
• ▢½ teaspoon ginger paste or finely minced ginger
• ▢¼ to ½ teaspoon red pepper flakes
• ▢salt and pepper to taste

INSTRUCTIONS

1. In a large bowl add cabbage, cucumber, green onions, peanuts, pepper, and chicken (if you're using it).
2. Adding all of the salad ingredients to a clear salad bowl.
3. In a small bowl mix the Thai peanut salad dressing ingredients.
4. Whisking the thai peanut dressing in a small bowl
5. Pour dressing over the salad and toss. Add salt and pepper to taste. Enjoy!

Cloud Bread Pizza - Keto

Article:

Ingredients  

• 4 large egg whites room temperature * See notes
• 1 tablespoon cornstarch or coconut flour
• 1 teaspoon Italian herbs
• 1/4 teaspoon salt to taste

FOR THE TOPPINGS

• 2 tablespoon keto pizza sauce
• 2 tablespoon shredded cheese
• 1 tablespoon olives

Instructions 

1. Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
2. In a large mixing bowl, add the egg whites. Using a hand mixer, beat the egg whites until medium peaks form. Add the cornstarch or coconut flour and continue beating, until stiff peaks form.
3. Transfer the mixture into the lined tray. Using the back of a spoon, shape it into a circular pizza shape. Place it in the oven and bake for 15-17 minutes, until golden on top.
4. Remove the crust from the oven. Top with sauce, shredded cheese, and other toppings of choice. Spray the crust with cooking spray and place back in the oven for 5-10 minutes, until the cheese has melted.
5. Remove the cloud pizza from the oven and slice and serve immediately.

Notes

• Nutritional information is for the entire pizza and toppings included. 
• TO STORE: Leftovers should be stored in the refrigerator, covered. It will keep well for up to 3 days.
• TO FREEZE: If you’d like to freeze the cooked crusts (without toppings), cover them in plastic wrap (saran wrap) several times, ensuring there are no air pockets. The plain crusts can be stored in the freezer for up to 6 months. When ready to enjoy, let it thaw to room temperature, add the toppings, then bake in the oven. If you want to freeze an already topped pizza, place the slices in a shallow container and store it in the freezer for up to 2 months. 
• REHEATING: Either heat in an air fryer or in a preheated oven until the edges are crispy. Avoid microwaving the pizza as the crusts will become soggy and lose much of its flavor. 

Crispy low carb chicken parm

Video

Almond Parmesan Breading:

• 2 cups almond flour
• 3-4 pounds chicken breast sliced thinly
• 2 cup grated parmesan cheese
• 1 tbsp garlic powder
• 2 tbsp oregano dried
• 1 tbsp basil dried
• 1 tsp black pepper
• 1 tsp salt
• 1 cup tomato sauce

Wet Mixture:

1. 2 eggs
2. 1/2 tsp salt
3. 1/2 tsp black pepper

Toppings:

Low carb tomato sauce

Mozzarella cheese

Instructions:

1. Preheat the oven to 400 F/ 204 C.
2. Cut the chicken breast into thin slices.
3. In a medium size bowl, combine almond flour, grated parmesan cheese, garlic powder, dried oregano, dried basil, black pepper, and salt. Mix it up until it’s all combined.
4. In a small bowl, whisk up 2 large eggs, salt, and black pepper.
5. Prepare a large non-stick skillet with frying oil on medium-low heat.
6. Dip the chicken breast in the egg mixture and then coat it in the almond flour mixture. Once the chicken is fully covered repeat the process (chicken should be carefully coated twice with egg and almond flour mixture). Then, place it in the skillet for about 10 minutes (depending on the thickness, approximately 5 minutes on each side). If thicker chicken cuts, cook on low for longer time.
7. Once removed from the skillet the chicken will be placed in a baking pan. Spread 2 tbsp of tomato sauce on top of each chicken. Then add mozzarella on top before placing them in the oven.
8. Bake for 15 minutes on the preheated oven. Garnish with freshly chopped parsley and parmesan cheese. Enjoy!

2-Ingredient Spinach Wrap Tortillas

https://www.instagram.com/reel/CwkmxJWqMIc/?igshid=ODk2MDJkZDc2Zg%3D%3D

• 
  

  2 cup spinach

• 4 eggs (can also use egg whites)

• Seasonings of choice 

  
  

• In a blender, add your spinach,eggs and blend. You want to make sure these ingredients blend fully. 

1. Using a large pan, spray avocado oil so nothing sticks. Cook your wraps like crepes, for 2-3 minutes on each side. 

2. Once cooked, let it cool and then you can assemble your wrap!

3. Add your deli meat of choice along with some veggies and condiments and you’re set! 

Keto Cauliflower Fritters

Video⠀

• 1 cauliflower floret
• 4 eggs
• 2 tablespoons olive oil
• salt to taste
• ghee for frying

1. In a blender, combine cauliflower, eggs, olive oil and salt.
2. From the resulting dough, fry pancakes in a preheated pan, greased with ghee. Serve with sour cream.

More keto recipes and ready-made meal plans on my website www.ruketodiet.info. Link in profile header.

Bang Bang Airfryer Chicken

 Video

 👩🏽‍🍳

🔥Criss cross cut 1lb boneless skinless Chicken Breast & season with with - 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp cayenne pepper)

🔥Mix together Sauce with 1/3 cup mayo, 1/3 cup sweet chili sauce, 1 tbsp sriracha, 1 tbsp lemon juice until creamy. Rub onto the top of the chicken.

🔥Airfry at 375 for 15 minutes (times could vary on airfryer).

🔥Serve with cilantro lime rice, sliced avocado, and green onions! Drizzle some extra sauce and you have an easy bang bang chicken bowl!!

Greek Lemon Chicken

Video

This Greek Lemon Chicken is tender, juicy, and so flavorful! For an extra boost, consider marinating overnight or giving it at least 30 minutes to soak in the goodness. The extra time ensures the chicken is perfectly tender and brimming with those amazing flavors!

INGREDIENTS

• 4 boneless skinless chicken breasts, pounded thin
• 1/4 cup extra virgin olive oil
• 5 garlic cloves chopped
• 1/2 lemon juiced (about 2 Tablespoons)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tablespoon Greek seasoning
• 1/4 cup Greek yogurt

DIRECTIONS

In a mixing bowl, combine the olive oil, chopped garlic, lemon juice, paprika, salt, black pepper, Greek seasoning, and Greek yogurt. Mix well to create a creamy and flavorful marinade.

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the yogurt-based marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and place it in the refrigerator. Allow the chicken to marinate for at least 30 minutes, or ideally, overnight for maximum flavor infusion.

Add a drizzle of olive oil to the hot pan to prevent sticking. Carefully place the marinated chicken breasts onto the hot pan. Sear the chicken on one side for about 4-5 minutes, or until a golden-brown crust forms. Flip the chicken breasts and sear the other side for an additional 4-5 minutes.

Lemon Oregano Baked Chicken with Mediterranean-Style Salsa

Video

Pre: 20mins

Cook: 20mins

Servings: 4Ingredients

For the lemon oregano chicken:

• 4 chicken breasts, boneless & skinless
• ½ cup plain greek yogurt
• 4-5 garlic cloves, minced
• 3 lemons, (zest from 1 & juice from all 3)
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

For the Mediterranean-style “salsa”:

• 1¼ cup english cucumber, diced (about ¾-1 whole cucumber)
• 1 cup tomatoes, chopped
• ½ cup kalamata olives, chopped
• ¼ cup red onion, finely chopped
• 1 large avocado, diced
• ¼ cup feta cheese, crumbled (optional)
• 1 Tbsp fresh dill, chopped (or a ½ tsp dried dill)
• ½ Tbsp lemon juice
• ½ Tbsp red wine vinegar
• Salt & black pepper, to taste

Method

1. Marinate the chicken. Place your chicken breasts in a large bowl. Then mix your greek yogurt, lemon juice, lemon zest, garlic, olive oil, dried oregano, salt and pepper together and pour it over your chicken. Cover and let marinate for 30 minutes – overnight in the refrigerator.

2. Bake. Once your chicken is done marinating, preheat your oven to 400 degrees and spray a baking dish with cooking spray.

3. Make your “salsa”. While the chicken bakes, mix your salsa ingredients together in a large bowl. Then taste it and adjust your seasonings if needed.

Simple Arugula Salad

INGREDIENTS

• A couple handfuls of arugula (about 1 ½ cups)
• Drizzle of extra-virgin olive oil
• Lighter drizzle of thick balsamic vinegar or balsamic glaze*
• Optional: Light sprinkle of finely grated aged cheese, such as Parmesan or even cheddar
• Small pinch of flaky sea salt, kosher salt or fine salt
• Freshly ground black pepper or pinch of red pepper flakes
• Cook Mode Prevent your screen from going dark

INSTRUCTIONS

1. Add a couple handfuls of arugula to a bowl or small plate. Drizzle lightly with olive oil, followed by a lighter drizzle of balsamic vinegar (the ratio is really up to you—balsamic is sweeter than most other vinegars, so you might enjoy equal parts vinegar and oil).
2. Sprinkle with cheese, if desired. Sprinkle with a small pinch of flaky sea salt, crushing it between your fingers as you sprinkle, or other salt (use a little more salt if not using cheese, which is salty).
3. Finish the salad with a couple twists of freshly ground black pepper or a small pinch of red pepper flakes. Repeat for additional salads, if needed. Enjoy promptly, as the salad will wilt over time.

Spicy Canned Salmon Salad Rice Bowl

Ingredients

• 1 cup chopped English cucumber
• 1 tablespoon low-sodium soy sauce
• 1 (14 3/4 ounce) can pink salmon, skin and bone removed, drained and flaked
• 2 ½ tablespoons chile-garlic sauce (such as Sriracha®)
• 1 tablespoon light mayonnaise
• 1 tablespoon rice vinegar
• 1 cup cooked white rice  (Bulgar or Quiona)
• 1 avocado - peeled, pitted, and sliced
• 1/2 teaspoon sesame seeds
• 1 tablespoon chopped green onion for garnish (optional)

Directions

1. Combine chopped cucumbers and soy sauce in a small bowl and set aside.
2. In a small bowl, combine the salmon, Sriracha®, mayonnaise, and rice vinegar.
3. In a bowl place cooked rice and top it with the salmon mixture, sliced avocado, and chopped cucumber mixture. Sprinkle with sesame seeds. Top with extra Sriracha and green onions if desired.

20 Low-Carb, High-Protein Recipes to Make in Your Air Fryer

 https://www.eatingwell.com/gallery/8032672/low-carb-high-protein-air-fryer-recipes/

How to Make Scrambled Eggs Perfectly Every Time

 

1. Crack, season, and whisk in a mixing bowl

Crack three fresh eggs into a medium bowl and whisk them with a good pinch of kosher salt until just incorporated. As long as you’re whisking, throw in some black pepper or cayenne pepper (or both!) if you like.

These ingredients are all you need for the best scrambled eggs. Nothing else belongs in the egg mixture—and that includes whole milk. There's a misconception among some home cooks that adding milk to scrambled eggs can yield a fluffy, creamy finished product, but it's simply not true. Adding milk will do nothing but dilute your egg mixture, thus rendering it rubbery and sad. Simply put: Don't do it.

ADVERTISEMENT

2. Heat some butter in a pan

Slice off a pat of unsalted butter and place it in a ceramic or nonstick skillet over medium-low heat. Swirl the pan until the butter has melted and is starting to foam. You should hear a very soft sizzle emanating from the pan.

3. Add your egg mixture to the pan

Pour the whisked eggs into the skillet and immediately start pushing them across the bottom of the nonstick pan with a rubber spatula.

WATCH

One-Skillet Lemony Chicken with Fennel and Tomatoes

ADVERTISEMENT

You should hear a very soft sizzle at this moment.

4. Keep the eggs moving

Continue to stir the eggs with your spatula, paying attention to every corner of the skillet. Your goal here is to keep the eggs in perpetual motion. These are almost done. Keep those eggs moving and get ready!

Definitely don't walk away from the stove right now.

5. Wait until the eggs begin to set

Your pan is still over low-medium heat, right? That's why it will take a few minutes before the eggs start to form large curds. Resist turning up the knob to high heat—the low-and-slow cooking is what makes the scrambled eggs a creamy dream.

These are almost done. Get ready!

6. Don't let your eggs dry out

When your eggs look like this—set, but still a bit runny—remove them from the pan. Even though they're not fully done, the eggs will continue to cook a little bit on your plate. A final hit of black pepper is all these eggs need.

ADVERTISEMENT

Perfect scrambled eggs, ready for the plate.

7. Eat your perfect scrambled eggs!

That’s all you have to do. You now have perfectly scrambled eggs. We recommend topping with flaky salt—plus whatever else you want. A squeeze of lime juice, a slice of country ham, a shaving of Parmesan, some cooked spinach or, really, all of the above are welcome here.

Keto tuna Melt

 https://www.instagram.com/reel/CkVmpNIotsL/?igshid=ZDhmZGIxNmQ%3D

Keto Pizza

 https://www.instagram.com/reel/CmobwH_ICsY/?igshid=ZDhmZGIxNmQ%3D

Spinach & Feta Turkey Burger Bowl

https://www.instagram.com/reel/ClFET89uAi4/?igshid=ZDhmZGIxNmQ%3D

Ingredients:

• 2 lbs ground Turkey
• 1.5 cups chopped spinach
• 4 oz feta
• 2 tsp minced garlic
• 2 tsp Worcestershire
• 2 tbsp olive oil
• Salt & pepper

Instructions:

1. Combine all ingredients in a large bowl, mix and shape into 6 patties.

2. Fry for 5 minutes on each side.

This is a delicious Greek style burger bowl recipe that’s high in protein and filled with lots of nutritious foods 🙌 It’s such an easy low carb meal for lunch or dinner 

Juicy air fryer chicken marinated in yogurt!

 https://www.instagram.com/reel/CnHIUEFgR89/?igshid=MDJmNzVkMjY%3D

INGREDIENTS

• 4 6 ounce chicken breast about 1 1/2 lbs.
• 1/3 cup Greek yogurt
• 4 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

INSTRUCTIONS

1. Pat the chicken breast with a paper towel to remove excess moisture. Pound the thicker end of the chicken to even out the sides for even cooking.

2. Add Greek yogurt on top of the chicken and season with the paprika, garlic powder, onion powder, oregano, salt and pepper. Rub the chicken breasts with the oil and seasoning and coat well. Allow the chicken to marinade for at least 30 minutes or up to 24 hours.

3. Preheat the air fryer to 375°F. Arrange a single layer of the chicken breasts in the air fryer basket with the smooth side down. Air fry for 8 minutes, then flip and air fry for 4-7 more minutes, until cooked through, golden or until the internal temperature reaches 165°F.

4. Allow the chicken breast to rest for 5 minutes, then slice and serve with a side of your choice

Crockpot Sun-Dried Tomato Chicken.

 

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: Main Course

Cuisine: American

Diet: Gluten Free

Key Ingredient: chicken, mustard, sun-dried tomatoes

Servings: 6

Calories: 398kcal

Ingredients

• 1 (8 ounce) jar oil-packed sun-dried tomatoes
• 2 pounds boneless skinless chicken thighs or breast
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 tablespoon Italian seasoning (see note)
• 1 teaspoon paprika or smoked paprika
• chili flakes
• kosher salt and black pepper
• 1 tablespoon dijon mustard
• 1 tablespoon grainy dijon mustard
• 1/2 cup dry white wine
• 2 tablespoons lemon juice
• 1 cup heavy cream
• 3/4 cup grated parmesan cheese + the rind
• 2 cups fresh baby spinach

Instructions

Crockpot

• 1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside.

  2. In the crockpot, rub the chicken with the shallot, garlic, Italian seasoning, and the mustards. Season with salt, pepper, and chili flakes. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on low for 2-4 hours or on high for 1-2 hours.

  2. Preheat the broiler to high. Remove the chicken from the slow cooker and place on a baking sheet.

  3. Crank the heat on the slow cooker to high. Stir in the cream, spinach, and parmesan.

  4. Rub the chicken with the reserved oil, then broil 2-5 minutes, until crisp. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.

Instant Pot

• 1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside.

  2. Set the instant pot to saute, rub the chicken with the oil, the shallot, garlic, Italian seasoning, and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on high pressure for 8 minutes.

  3. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the cream, spinach, and parmesan.

  4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.

Stove

• 1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside.

  2. Heat a large dutch oven over medium-high heat. Rub the chicken with the oil, the shallot, garlic, Italian seasoning, and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Reduce the heat to medium. Pour in 3/4 cup wine. Add the lemon juice and parmesan rind (if using). Cover and cook 10-15 minutes.

  3. Stir in the cream, spinach, and parmesan.

  4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.

Notes

Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.

Nutrition

Calories: 398kcal

Five-Spice Brussels Sprouts and Sausage Stir-Fry

Ingredients

4 servings

• 1 Tbsp. (or more) vegetable oil
• 1 lb. hot Italian sausage, casings removed
• 1 medium onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 small jalapeño, thinly sliced
• 1 lb. brussels sprouts, halved
• Kosher salt
• 2 Tbsp. soy sauce
• 1 Tbsp. sherry vinegar or red wine vinegar 
• 2½ tsp. five-spice powder

Step 1

Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass.

Step 2

Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage. 

Step 3

Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)

Roasted Cauliflower Florets with Blood Oranges and Whipped Feta

Prep Time:15 mins

Roast Time:25 mins

Total Time:40 mins

Servings:8

Ingredients

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil, divided
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 head garlic
• ½ teaspoon olive oil
• 1 (8 ounce) package feta cheese
• ½ cup plain whole-milk Greek yogurt
• 2 blood oranges
• 2 tablespoons pine nuts, toasted
• chopped fresh parsley, for garnish

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Put cauliflower on a foil-lined 10x15-inch baking pan. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper; toss to coat.
3. Peel away dry outer layers of garlic bulb, leaving inner layers and cloves intact. Trim bulb top to expose cloves; set, cut side up, in a custard cup or ramekin. Drizzle with 1/2 teaspoon oil. Cover with foil.
4. Roast cauliflower and garlic, turning cauliflower once, until cauliflower is deeply browned and tender, and garlic cloves are soft, about 25 minutes. Let garlic cool slightly, then squeeze cloves into a small bowl and mash with a fork.
5. Process 1 teaspoon of the mashed roasted garlic in a food processor with feta, yogurt, and remaining 1 tablespoon oil until smooth. (Reserve remaining garlic for another use.)
6. Remove 1 teaspoon zest from one blood orange, then cut both oranges into suprêmes. (Trim away peel and all white pith from fruit, then cut inner membranes away from individual segments).
7. Spread whipped feta onto a large platter. Top with roasted cauliflower, orange suprêmes, pine nuts, zest, and parsley.

Cook's Notes:

• To make the whipped feta extra creamy, spring for high-quality feta and use whole-milk Greek-style yogurt.
• Store roasted garlic in a closed jar in the refrigerator for up to 2 weeks.

Air Fryer Salmon with Mustard Sauce

INGREDIENTS

• 4 salmon fillets, skin OFF or ON, I keep the skin ON for easier handling (fillets should be about 4 to 6 ounces each)
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon wholegrain mustard
• 3 cloves garlic minced
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary finely chopped
• chopped fresh parsley for garnish
• lemon slices for serving

INSTRUCTIONS

1. Preheat Air Fryer to 400˚F.
2. Lightly grease the air fryer basket with cooking spray.
3. Pat dry the salmon filets with paper towels; season with salt and pepper, and set aside.
4. In a mixing bowl whisk together the lemon juice, olive oil, mustard, garlic, thyme, and rosemary.
5. Spread the mustard mixture over the filets.
6. Lightly spray the tops of the salmon filets with cooking spray.
7. Transfer salmon to air fryer basket and cook for 10 to 12 minutes, or until cooked through. Salmon is cooked through when internal temperature registers at 145˚F.
8. DO NOT crowd the basket; cook the filets in batches, if needed.
9. Remove salmon from air fryer; transfer to a serving plate and let rest for about 5 minutes.
10. Garnish with parsley and serve with lemon slices.