Air Fryer Sour Cream & Onion Salmon
with Asparagus, Garlic Rice & Ranch Sauce
- Milk
- Wheat
- Eggs
- Fish
Salmon fillets are coated in a tangy sour cream and Vidalia onion paste, then topped with a crunchy crust of panko and crushed crispy fried onions before air-frying alongside tender asparagus. A creamy ranch sauce adds a cool, herby finish. The whole meal is served over buttery garlic rice that soaks up every drop of sauce.
Ingredients
1 unit
Veggie Stock Concentrate
4.5 tablespoon
Sour Cream
(Contains: Milk)
¼ ounce
Vidalia Onion Paste
8 ounce
Asparagus
unit
Broccoli
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 teaspoon
Garlic Powder
¾ cup
White Rice
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 unit
Cooking Spray
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot, combine rice, stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Trim woody ends from asparagus, then cut into 2-inch pieces.
Using your hands, finely crush crispy fried onions in their bag. Transfer to a small bowl; stir in panko and a drizzle of olive oil.
In a separate small bowl, combine two packets of sour cream and half the Vidalia onion paste (four packets of sour cream and all the onion paste for 4 servings).
Coat an air fryer basket with nonstick cooking spray. Pat salmon* dry with paper towels and season all over with salt and pepper.
Evenly spread sour cream mixture onto tops of salmon. Mound with panko mixture, pressing to adhere.
In a medium bowl, toss asparagus with a drizzle of olive oil, salt, and pepper.
Using a spatula, transfer salmon to one side of the basket and asparagus to the other side. (For 4 servings, work in batches if necessary.) Air-fry at 350 degrees until salmon is cooked through and asparagus is tender, 10-12 minutes.
In a third small bowl, combine ranch dressing, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings).
Fluff rice with a fork; stir in garlic powder and 2 TBSP butter (4 TBSP for 4).
Divide rice, salmon, and asparagus between plates. Drizzle with ranch sauce and serve.
