3 skinless salmon fillets

2 red bell peppers, sliced

1 head broccoli, chopped

2 tablespoons olive oil

Salt and pepper to taste

½ cup soy sauce

¼ cup brown sugar

2 garlic cloves, minced

1 teaspoon sesame oil

2 teaspoons corn starch

Pinch of red pepper flakes

Sesame seeds (for garnish)

Fresh chives (for garnish)

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Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.
Toss the sliced red bell peppers and chopped broccoli in olive oil, then season with salt and pepper to taste. Set aside.
Place the salmon fillets in the air fryer basket, skin-side down if applicable. Arrange the vegetables around the salmon. Cook at 400°F (200°C) for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly crispy.
While the salmon and vegetables are cooking, combine the soy sauce, brown sugar, minced garlic, sesame oil, corn starch, and red pepper flakes in a small saucepan over medium heat. Stir until the mixture begins to simmer and thicken (about 2-3 minutes). Remove from heat.
Once the salmon and vegetables are cooked, plate them and drizzle the sauce over the top. Garnish with sesame seeds and fresh chives for an added burst of flavor and color.
Serve immediately and enjoy your delicious air fryer meal!

Feel free to swap the red bell peppers and broccoli for other vegetables like zucchini, asparagus, or carrots, adjusting the size for even cooking.

If you prefer a sweeter sauce, add more brown sugar. For a spicier version, increase the red pepper flakes or add sriracha.

Use tamari or gluten-free soy sauce for a gluten-free version of the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3-5 minutes.