Ninja Crispi Frozen Salmon (No Thawing!)
This easy Ninja Crispi frozen salmon cooks straight from the freezer on the crisper plate while asparagus roasts in the bottom layer below, a flaky, tender one-container dinner.
Ingredients
- 2 frozen salmon fillets
- 1 bunch asparagus trimmed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ lemon plus sauce of choice (optional)
Instructions
- Place the 2 frozen salmon fillets on the crisper plate and set to Air Fry for 5 to 6 minutes to thaw the surface.
- Blot off any surface ice, then brush the salmon with half the 1 tablespoon olive oil and season with the ½ teaspoon garlic powder, ¼ teaspoon of the salt, and the black pepper. Brush with sauce now if using.
- Toss the trimmed asparagus with the remaining oil and ¼ teaspoon salt, and spread it in the bottom layer of the Ninja Crispi container.
- Set the crisper plate with the salmon back on top and Air Fry for 10 to 12 more minutes, until the salmon flakes easily and reaches 145°F and the asparagus is tender.
- Finish with a squeeze of lemon and serve.
Tip: Give the frozen salmon a few minutes alone first so the surface thaws and the seasoning sticks, then let the asparagus roast below to catch the drippings.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on Recrisp or Air Fry for a few minutes, just until warm.
Vegetable swaps Green beans, broccoli, or zucchini work in the bottom layer; adjust the timing to finish with the salmon.
Sauce it Brush with teriyaki, Thai chili, honey garlic, or BBQ once the surface thaws.
Nutrition
Calories: 360kcalCarbohydrates: 12gProtein: 39gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 662mgPotassium: 1341mgFiber: 6gSugar: 5gVitamin A: 1790IUVitamin C: 27mgCalcium: 84mgIron: 6mg
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