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Air Fryer Salmon with Rice & Veggies

Air fryer salmon with rice and veggies delivers crispy edges and tender, flaky fish in under 30 minutes. The salmon is air-fried skin-side down at 400°F, served over fluffy long-grain white rice with quick air-fried broccoli, zucchini, and cherry tomatoes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

salmon fillets
  • 4 salmon fillets skin-on
olive oil
  • 2 tbsp olive oil
  • 1 tbsp olive oil for veggies
seasonings
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp salt for salmon
  • 0.25 tsp black pepper for salmon
  • 0.25 tsp salt for rice
  • 1 tsp lemon juice
  • 0.5 tsp Italian seasoning
  • salt and pepper to taste
rice and liquid
  • 1 cup long-grain white rice dry
  • 2 cup water or chicken broth
vegetables
  • 1 cup broccoli florets
  • 1 medium zucchini sliced into half-moons
  • 1 cup cherry tomatoes halved
garnish
  • fresh parsley for garnish
  • lemon wedges for garnish

Equipment

  • 1 air fryer

Method
 

Preheat & season salmon
  1. Preheat the air fryer to 400°F (200°C) for 3 minutes so it’s hot and ready for quick cooking.
  2. Pat the salmon fillets dry with paper towels, then brush each fillet with olive oil.
  3. Mix garlic powder, smoked paprika, onion powder, salt, and black pepper, then rub the spice mix evenly over the top of each fillet.
  4. Drizzle lemon juice over all fillets.
Cook the rice
  1. Bring 2 cups water or chicken broth with 1/2 tsp salt to a boil, then add the long-grain white rice.
  2. Reduce heat to low, cover, and simmer for 18 minutes until all liquid is absorbed.
  3. Fluff the rice with a fork so it stays fluffy and light.
Season veggies
  1. Toss the broccoli, zucchini, and cherry tomatoes with 1 tbsp olive oil, Italian seasoning, salt, and pepper until evenly coated.
Air fry salmon & veggies
  1. Place the salmon fillets in the air fryer basket skin-side down.
  2. Air fry at 400°F for 10–12 minutes until the flesh is opaque and flakes easily with a fork (internal temp 145°F).
  3. In the last 8 minutes of salmon cooking, add the veggies to a second air fryer rack or cook in a separate batch at 390°F for 8 minutes, shaking halfway, until tender with light char.
Serve
  1. Plate the rice in a bowl or on a plate, then top with a salmon fillet and serve the veggies alongside.
  2. Garnish with fresh parsley and a lemon wedge, then serve immediately.

Notes

For best results, dry the salmon well before oiling so the seasoning clings and the skin crisps. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in the air fryer at 350°F for 3–5 minutes. Freezing is not recommended for best texture. If you want a lighter option, use brown rice or cauliflower rice for a lower-carb swap (cook timing will vary).