This can be done in the air fryer (yay!) or the oven (boo!)
Recipe is from Skinnytaste.
- Olive oil spray (absolute necessary for air fryer)
- 4 salmon fillets, skin removed, approximately 5 oz each
- 1/2 lemon
- 1/4 teaspoon kosher salt
- ground black pepper
- 3 tablespoons mayo
- 6 fresh basil leaves, minced, plus more for garnish
- 3 tablespoons Parmesan or Romano cheese
Preheat air fryer to 400F. Spritz the basket with olive oil.
Season the salmon with lemon juice, salt and pepper.
Mix the mayonnaise with basil and 2 tablespoons Parmesan cheese in a small bowl.
Spread completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
In batches, air fry 7 minutes, or longer depending on thickness of the salmon.
Oven directions:
Preheat the oven to 425F. Spritz a sheet pan with olive oil.
Season the salmon with lemon juice, salt and pepper.
Mix the mayonnaise with basil and 2 tablespoons Parmesan cheese in a small bowl.
Spread completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
Bake 10 to 12 minutes, depending on thickness of the salmon.
This is the first official Project Hundo dinner! I took lead on this one, because it was my idea and, frankly, I had most of the ingredients already. Except for basil. I left that up to Krista. She rolled in with an entire freakin’ plant. So I’ve got that going for me, now.

I can barely keep myself and the cats alive, now I have a fucking plant to deal with? Thanks, Krista.
I had made this salmon before and it was fabulous. Honestly, the air fryer is an incredible invention. We’ve used it so much more than I thought we would. Making salmon in it seemed fishy at first. (I’m sorry…I’ll see myself out.) But! It turned out wonderfully!
Except…once the salmon was done cooking (only 7 minutes, with minimal preheat time! Have I mentioned how much I love the air fryer?), I sort of left it in there while I finished mashing the potatoes we were having. Don’t do that. Take your shit out of there when it’s done. Or, if you’re busy, make someone else do it. The result of my negligence was aesthetically unpleasing salmon. It tasted great still! You know when you’re baking something with cheese on it, and that bit of cheese goes right on the baking sheet and gets slightly overdone, and brown and crispy, and it’s low key the best part? That’s basically what happened to the topping. Looked like awful, tasted great.

Please note the extra basil “for garnish” creeping out of the frame like it crept right out of my mind when it came time for plating. One day I’ll garnish. One day.
With the salmon, we had horseradish mashed potatoes for a starch. Not really a recipe here. Just mashed potatoes with some light sour cream and horseradish. (Pro tip: Don’t mash your potatoes in a gigantic pot when you have a reasonable amount of potatoes. They just get cold and you’ll get grumpy.)
For a veg, we had green beans that we sauteed in olive oil and garlic. The official measurements for that dish are: “Eh, that looks good” for the beans, oil, and garlic. It must be said that Krista did an outstanding job stirring the beans. It was her contribution besides bringing a potted plant. She is an excellent stirrer.

LOL. Whoops.
Whole meal took about 30 minutes to throw together, and a lot of that was taken up by pre-measuring shit for pictures. Please, take the time to wonder at that picture now that you know the blood, sweat, and tears that went into it.
Thanks to Wegmans and their wonderful individually wrapped, frozen salmon fillets, this is a dish that you really can just whip up on a weeknight and feel hella accomplished for having.
Also, get an air fryer.




