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Air Fryer Salmon with Rice & Veggies

Air fryer salmon with rice and veggies delivers flaky salmon with tender vegetables and fluffy long-grain rice in one streamlined meal. Marinated salmon cooks at 400°F while veggies finish in a second air-fryer session (or second basket) for easy timing.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets 6 oz each
Marinade
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
Vegetables
  • 1 cup broccoli florets
  • 1 cup zucchini sliced into half-moons
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil for veggies
  • 0.5 tsp salt for veggies
  • 0.25 tsp black pepper for veggies
Rice
  • 2 cup long-grain white rice (dry)
  • 4 cup water
  • 0.5 tsp salt for rice
Serving
  • 0.25 lemon wedges to serve
  • 0.25 parsley fresh, to serve

Equipment

  • 1 air fryer

Method
 

Cook the rice
  1. Combine long-grain white rice (dry), water, and salt in a medium saucepan, then bring to a boil. Reduce heat, cover, and simmer for 18 minutes until the water is absorbed.
  2. Fluff the rice with a fork and set aside while you cook the salmon and vegetables. Keep it covered to maintain warmth.
Prep salmon and veggies
  1. Preheat the air fryer to 400°F for 3 minutes. This ensures the basket is hot before the salmon goes in.
  2. Mix olive oil, garlic powder, smoked paprika, onion powder, salt, black pepper, soy sauce, and lemon juice in a small bowl to form the salmon marinade. Stir until evenly combined.
  3. Pat salmon fillets dry and brush generously with the marinade on all sides. Make sure each fillet is coated but not dripping.
  4. Toss broccoli florets, zucchini, and cherry tomatoes with olive oil, salt, and black pepper until evenly coated. Spread them out so they cook evenly.
Air fry salmon
  1. Place salmon fillets in the air fryer basket skin-side down. Air fry at 400°F for 10–12 minutes, until the salmon flakes easily with a fork.
  2. Check doneness by confirming the salmon reaches an internal temperature of 145°F. Remove promptly so it stays tender and does not overcook.
Air fry vegetables
  1. In a separate air fryer session (or second basket), cook broccoli florets, zucchini, and cherry tomatoes at 390°F for 8–10 minutes. Shake halfway through for more even browning.
  2. Continue until the vegetables are tender and lightly charred at the edges. Transfer to a serving dish as soon as they finish.
Serve
  1. Serve salmon and vegetables over a generous scoop of fluffy rice. Add lemon wedges and parsley for brightness and color.

Notes

Pro tip: don’t skip drying the salmon—better contact helps the marinade cling and keeps the surface from steaming. Store leftovers in the fridge up to 3 days in airtight containers; reheat gently in the air fryer at 300°F until warmed through. Freezing: salmon can be frozen, but the rice and vegetables will be best kept refrigerated rather than frozen. For a lower-sodium option, use low-sodium soy sauce and reduce added salt slightly.