Air Fryer Bourbon Salmon w/Roasted Vegetables

This Salmon recipe is one of my newer healthier versions of another recipe I do quite often.  My Bourbon Molasses Salmon  that is one of my favorites.  This one though is done in the air fryer not a skillet.  I do have another Air fryer Salmon Recipe but is is not done with a bourbon marinade like this one.  The marinade totally sets this one apart from that version.  Plus this one I do over roasted vegetables that I believe helps steam the salmon from beneath keeping it more moist.  Now that’s just my opinion so you can decide that for yourself.

Now I used a mixture of vegetables and tomatoes that we like but you can certainly change it up and use whats fresh in your area for the time of year or whatever your family likes best.  So find yourself some fresh sustainable raised/caught salmon and give this recipe a try.  I think it will somehow find its way into your lineup of must have seafood meals.  Don’t forget to let me know down below in the comments what you think.

Ingredients:

• 2-3 pieces of fresh salmon
• 1 lb. fingerling potatoes (I used multi-colored)
• 1 cup butternut squash- medium diced
• 2 tsp olive oil
• 2 tsp garlic powder
• 1 tsp sea salt
• 1 tsp black pepper
• 1 small onion-diced
• 1 green or red bell pepper – sliced or diced
• 2 cups cherry tomatoes

Roasted veggie sauce

• 2 tsp honey
• 2 tsp balsamic vinegar
• 1 tsp olive oil

Marinade:

• 1/4 cup Brown Sugar 
• 1/2 cup Soy Sauce
• 1/2 cup Pineapple juice
• 4 tablespoons Bourbon
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Garlic Powder
• 1/4 cup vegetable oil (or any light colored/flavorless oil)

1. In a large zip top bag add all the ingredients for the marinade and mix well.
2. Add salmon to the bag, push out air and zip shut
3. Gently turn bag to coat and cover the salmon
4. Let salmon marinate for 30 minutes.  No longer or the pineapple juice can really break down the salmon.
5. While salmon marinates slice the fingerling potatoes in half and place in medium sized bowl along with the squash.
6. Add the olive oil, garlic powder, salt and pepper to the potatoes and toss to coat them evenly.
7. Place coated potato/squash mixture in your air fryer that is set to 375°F.
8. Air Fry for 20 minutes.  Shake the basket half way through.
9. After 20 minutes have passed, open air fryer and add the onion, bell pepper and cherry tomatoes.
10. Shake and toss the basket a bit to combine them with the potatoes.
11. Remove the salmon from the zip top bag
12. Place the salmon on top of the vegetables and tomatoes.
13. Air fry for an additional 10 -12 minutes till salmon is done and flakes with a fork.
14. While salmon is cooking combine the honey, balsamic vinegar and remaining olive oil in small bowl and mix well.
15. Remove the finished salmon to a plate.
16. Dump the vegetable/tomato mixture back into the medium bowl.
17. Pour the honey/balsamic vinegar sauce over the veggies/tomatoes and toss to coat.
18. Serve and enjoy.