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Air Fryer Tzatziki Salmon Bowls with Lemony Kale

Servings 4 people


  • 4 3oz each salmon pieces
  • salt and pepper
  • 4 cups finely chopped curly kale
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups cooked quinoa
  • 1 cup halved cherry tomatoes
  • 1/3 cup pitted and sliced Kalamata olives
  • 1/3 cup crumbled feta cheese
  • ½ cup sliced cucumbers
  • tzatziki to serve (about ½ cup)


  • Preheat the air fryer to 400 degrees. Season the salmon generously with salt and pepper. Spritz the air fryer basket with cooking spray and add the salmon in. Cook for 12 minutes or until salmon is cooked to your preference (medium thick salmon should be done in 10-12 minutes, but anything thicker will require more time.)
  • Meanwhile, prepare the bowls. Place the kale into a large bowl, drizzle with the olive oil and lemon juice, season with salt and pepper and massage with your hands for 1-2 minutes until wilted and softened. Divide the kale, quinoa, tomatoes, Kalamata olives, feta, and cucumbers evenly among 4 bowls. Set aside.
  • Once the salmon is done cooking, top each prepared bowl with the salmon, top with a couple tablespoons of tzatziki and serve.